When it comes to summer treats, popsicles come second only to co*cktails. The problem? Most store-bought varieties are loaded withunsavoryadditives like sugar, corn syrup, and fake fruit flavors.
As usual,Pinterest comes to the rescue, with its insanely large assortment of healthy popsicle recipes. Here, we rounded up 12 of the best (and best-looking!) to try this summer. Freeze, Instagram, eat, repeat.
Photo: Muy Delish Food Blog
1. Berry yogurt pops:
Mix16 ounces nonfat plain Greek yogurt, three tablespoons ofhoney, and one teaspoon ofvanilla extract, until well blended.
Add half the mixture into your ice pop molds.
Then, add a few whole, fresh berries into each mold and use a toothpick to push the berries to the bottom.
Freeze the pops for about 15 minutes and, while you’re waiting, puree the remaining yogurt mix in a blender.
Add the mixtureto the ice pop molds and freeze for three or four hours to make 10 popsicles that are about 55 calories each.
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Photo: Stetted
2. Loquat and strawberry popsicles:
Puree six ounces of fresh strawberries with 3/4 cup Greek yogurt.
Separately, puree six ounces of halved loquats with another 3/4 cup yogurt.
Add honey to taste, then pour the two purees into popsicle mold in alternating layers.
Poke a chopstick into the mixture and use it to swirl the mixture to create a marbled effect.
Then, freeze for four hours, or until the mixture is completely frozen.
Photo: Strudel and Cream
3.Apricot yogurt popsicles:
Remove the pitsfromsix apricots and cut the fruit into pieces.
Puree the chopped apricot with 17 ounces ofplain yoghurt and a generous drizzle of maple syrup.
Pour into your molds and freeze for a few hours.
Thismixture should make 10-15 popsicles.
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Photo: The View From Great Island
4. Power smoothie striped popsicle:
To get the great, sharp stripes that you see above you will need to completely freeze each layer for about 45 minutes before adding the next layer of ingredients–so this recipe is very time consuming.
Start with a berry juice or puree and chia seeds, then freeze.
Add a layer of celery juice and then freeze,add a layer of orange juice and freeze, add a layer of yogurt and freeze, add a layer of pineapple juice or puree and freeze, add a layer of coconut milk and freeze, add a layer of kale juice and freeze, and then add a layer of pomegranate juice and freeze.
Feel free to also experiment with layers of whateverhealthy ingredients you normally put in your smoothies of juices.
5. Spicy watermelon popsicle:
Blend five cups of chopped, seedless, skinless watermelon with two chopped tomatoes, then strain the puree to remove lumps.
Thinly slice threejalapeño peppers and add to thewatermelon-tomato puree.
Let the mixture sit in the fridge for about one hour to allow the peppers to infuse the juice.
If you prefer a more subtle spice, you can strain the peppers outafter this step.
Pour the chilled mixture into popsicle molds and freeze until hard.
Photo: Sweet Life Bake
6. Blueberry pineapple popsicle:
Blend four cups of fresh pineapple, one cup of fresh blueberries, 1/4 cup of fresh lemon juice, a small splash of water, and a pinch of salt.
Pour into your popsicle mold and add some fresh blueberries.
Freeze for several hours before serving.
Photo:The Kitchen Paper
7.Strawberry shortcake Greek yogurt popsicles:
Mix one cup non-fat vanilla Greek yoghurt with 1/2 cup of milk and 1/2 tsp of ground vanilla beans until smooth.
Then, gently stir in 1/3 cup of chopped strawberries and 1/3 of a shortcake, crumbled.
Pour into popsicle moulds and freeze for three or four hours.
8. Dark chocolate kiwi popsicles:
Peel six large kiwi fruits (using this simple method) and cut into round slices about half an inch thick. Pierce each with a popsicle or lollipop stick, placeon a tray lined with wax paper, and freeze for at least four hours.
Meanwhile, melt one cup of dark chocolate and 1/4 cup of coconut oil by placinga glass bowl over a pan of simmering water, or byusingthe microwave for 15-30 seconds at a time.
Dip the frozen kiwi fruit into melted chocolate and either eat immediately or refreeze.
Photo: Tiny Inklings
9. Fiesta ice pops:
Combine 1/4 cup of lemon or lime juice, two-inch knob of ginger (peeled and grated), zest of one lime, and 1/2 cup of water.
In a separate pan, make the honey-ginger simple syrup by heatingtwo cups of water with one cup of honey or agave syrup over a medium heat.
Once the syrup is dissolved, add one six-inch knob of ginger (chopped) and simmer on a very low heat for about 20 minutes.
Allow the mixture to cool, then strain and combine withthe original mixture.
Pour into popsicle molds and serve.
Photo: Jelly Toast Blog
10. Mango chia popsicles:
Blend three cups of chopped mango, 10 ounces of coconut water, and 1.5 tbsp of chia seeds in a blender.
Pour into popsicle molds and freeze for several hours.
Photo: Home Cooking Memories
11. Banana peanut butter popsicles:
Use a food processor to blendthree bananas, 1/3 cup of smooth peanut butter, and one cup of plain yoghurt.
Taste the mixture, and add as much honey as you need to sweeten the popsicles.
Spoon the mixture into molds and freeze for a few hours before eating.
Photo: Meet the Dubiens
12. Fresh fruit frozen yogurt pops:
Blend 1.5 cups of vanilla yogurt, two cups of strawberries,and one tbsp of honey.
Repeat with different fruits to make multiple flavors of popsicle mixture.
Then, pour the mixture into popsicle molds, label each stick with the corresponding flavor, and freeze.
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