Save this recipe for a hot summer day! Luscious strawberries, nectarines, and blueberries are encased in lightly sweetened almond milk to create the perfect fruit-forward popsicle. These colorful treats are an ideal afternoon snack or healthy dessert that both kids and adults will love.
Tip: No ice pop molds? Use 3- to 5-oz. paper cups. After filling, cover the cups with foil. Cut a slit in the center of the foil on each cup; insert a wooden stick in each slit. Place cups on a small baking sheet and then freeze.
By Nancy Macklin, RDN ,
Ingredients
- 2 cups fresh strawberries, hulled
- 1 cup unsweetened, unflavored plant-based milk
- 2 tablespoons pure maple syrup
- ¼ teaspoon pure almond extract
- ½ cup thinly sliced fresh nectarine or peach
- ¼ cup fresh blueberries
Instructions
- Thinly slice ½ cup strawberries; set aside. In a blender combine the remaining strawberries, the milk, maple syrup, and almond extract. Cover and blend until smooth. Tuck the reserved strawberry slices, the nectarine slices, and blueberries into 3- to 5-oz. Pop molds. Pour strawberry mixture over fruit. Add tops and sticks to molds.
- Freeze about 4 hours or until completely frozen. Run pop molds under hot water to help loosen pops. Remove pops from molds.
Nutritional Information:
Per serving (1 ice pop), 36 calories, 8 g carbohydrates, 1 g total fat, 23 mg sodium, 1 g fiber, 6 g sugar
Note: Nutritional information is provided as an estimate only.
these were delicious – i was looking for a recipe to use up all the strawberries we just picked from the garden. They were a big hit with my five year old too. I used mango instead of stone fruit as that’s what we had in the fruit bowl