Fruit Pops
Ingredients:
Fresh or frozen fruit
Liquid: juice or water
Optional: plain yogurt
Directions:
Purée fruit with your choice of liquid (water or juice), adding just enough to get things moving in the blender. *The mixture must be a pourable consistency.
Fill silicone popsicle molds or disposable popsicle bags with fruit purée. Optional: add chunks of fruit for a burst of flavor or fill partially with plain yogurt.
Place popsicle sticks in the mold and freeze until solid, 2-3 hours or overnight. If making popsicle bags, seal and lay flat on a baking sheet to freeze.
Notes: No exact measurements are needed for this recipe, amounts are intentionally flexible here. Our preferred variation is to purée frozen berries and freshly squeezed orange juice together and fill partially with plain yogurt to popsicle molds. If you’d like a dairy-free option, sub yogurt for unsweetened coconut cream solids. You can sweeten yogurt or coconut cream with maple syrup or honey or even add a scoop of protein powder.
Tip: leave about ¼" of space at the top to allow easier handling. Let sit at room temperature for a few minutes before serving to loosen from the mold easier.
You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
