quick and easy frozen assets


Melon Mojito Pops Serves 6 | Staff Favorite, Gluten Free, Vegan


prep 8 minutes | freeze 3 hours ®


These fl avorful pops take advantage of the delightful summery combination of lime, mint, and melon. Green honeydew is wonderful but any melon will work just fi ne.


NATURAL INSECT REPELLENT


¼ cup coconut sugar or natural cane sugar 3 tablespoons chopped fresh mint leaves ¼ cup fresh lime juice


1 cup sparkling lime-fl avored water


2 cups fi nely diced honeydew, cantaloupe, or watermelon


NEW


FAMILY SIZE


1. Combine sugar and mint in a food processor and pulse until mint is fi nely chopped. Scrape into a bowl and add lime juice and sparkling water, stirring until sugar dissolves. 2. Divide melon pieces among six 3-ounce pop molds. Fill with lime mixture, leaving about ¼ inch at the top. Secure lids and jiggle molds to distribute mixture evenly. Freeze until set, about 3 hours. PER SERVING: 53 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 14g carb, 1g fi ber, 28mg sodium


Peachy Basil Pops Serves 8 | Gluten Free, Vegan


prep 15 minutes | freeze 3 hours


A grown-up ice pop (for kids, you might leave out the basil). The sweeter your fruit, the less sweetener you will need, so be sure to taste your mixture before adding any. You can also use nectarines in these yummy pops.


1 pound ripe white or yellow peaches (about 3 medium), halved and pitted


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Creamy Cherry Kefi r Pops Serves 8 | Gluten Free


prep 10 minutes | freeze 3 hours


Kefi r’s benefi cial bacteria survive when frozen, making these creamy pops a treat for your tummy. Also try this with fl avored kefi r. If you don’t have fresh cherries, substitute frozen.


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1-800-448-1448 20 deliciousliving | july 2012


2 cups (about 11 ounces) fresh pitted cherries 2 cups plain, unsweetened kefi r (dairy, goat, or coconut) 2 tablespoons agave or brown rice syrup 1½-2 teaspoons almond or vanilla extract


1. Combine cherries and kefi r in a food processor and process until cherries break down and kefi r turns pink. Add sweetener, extract, and a pinch of sea salt; pulse until blended. Pour mixture into eight 3-ounce pop molds and freeze until set, about 3 hours. PER SERVING: 67 cal, 1g fat (0g mono, 0g poly, 0g sat), 2mg chol, 4g protein, 12g carb, 2g fi ber, 32mg sodium


2 tablespoons thinly sliced fresh basil ½ cup fresh orange juice


2 tablespoons fresh lemon juice 1-2 tablespoons agave nectar, to taste ½ teaspoon vanilla extract


1. Coarsely chop peaches in a food processor. Transfer 1 cup of chunky peaches to a medium bowl; stir in basil and set aside. 2. To peaches remaining in food processor, add orange and lemon juices, agave, and vanilla. Purée until smooth. Add to bowl with the chunky peaches and mix well. Divide mixture among eight 3-ounce pop molds. Freeze until set, about 3 hours. PER SERVING: 45 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 11g carb, 1g fi ber, 0mg sodium


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