Fruitsicles
By Dreena from Plant Powered Families
Fruitsicle Notes:
- Use a high powered blender.
- Use seasonal, ripe organic fruits – or frozen organic (if frozen, thaw a little before blending).
- Freeze overripe bananas in batches.
- Use a funnel to make pouring easier.
- Opt for molds that are BPA free (preferably not dollar store molds – while they may be inexpensive, they are likely to contain cheap plastics that will leach BPA.
- When filling molds, leave about 1/4 inch of space at the top as the mixture will expand slightly when freezing.
- Have left over puree? Combine with sparkling water for a refreshing drink or pour into an ice tray and make ‘fruit cubes’!
Now, some fruitsicle recipes!
Peach-Split!
Makes about 6 pops (see notes)
1 ½ cups cubed peach
1 cup sliced overripe banana
⅓ – ½ cup natural unsweetened organic mango or apple juice (see note)
2 – 3 pinches ground cardamom or freshly grated nutmeg (optional)
1 – 3 teaspoons pure maple syrup (optional)
Puree the peach, banana, juice, and cardamom in a blender until smooth.
Taste, add sweetener if desired, and puree again.
Pour into ice pop molds and freeze until set (4-5 hours).
Juice Note: If using frozen fruit, you will need ½ cup; if using fresh fruit, you will need ⅓ cup or less.
Piña-Cooladas
Makes about 6 pops (see notes)
1 ½ cups chopped pineapple
¾ cup sliced overripe banana
½ cup coconut milk or milk of choice
⅓ cup freshly squeezed orange juice
1 – 3 teaspoons pure maple syrup (optional)
Puree the pineapple, banana, milk, and orange juice in a blender until smooth.
Taste, and sweeten if desired, and puree again.
Pour into ice pop molds and freeze until set (4-5 hours).
These fruity and fresh fruitsicles were created by Dreena from Plant Powered Families. Check out loads of delicious recipes and articles in next edition of Healthy Mama Magazine. Click below to subscribe to our NEW DOUBLE-SIZED editions…x
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