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PT KONTAK PERKASA - Popsicles are a warm-weather favorite. You may be used to picking up a
box from the freezer aisle, but these treats are actually one of the
easiest homemade desserts to make. Simply mix, pour, and freeze — what
could be easier? What’s more, the bright, artificially-flavored pops
aren’t exactly healthy, but going homemade allows you to cut out added
sugars and add in superfood ingredients like Greek yogurt, leafy greens,
and avocados.
PT KONTAK PERKASA - Take advantage of fresh, seasonal fruits and veggies, and whip up one of these six mouthwatering recipes that'll be perfect for your Memorial Day bash or as a guilt-free treat to store in your freezer when sweet cravings hit. If you don't have an ice-pop mold, don't worry! You can easily use mini paper cups. Simply fill them with the mix of your choice, insert a wooden popsicle stick, and freeze. Then peel off the paper cup when you're ready to enjoy.
Almond Butter Jelly Popsicles
Chocolate Cinnamon Popsicles
Next time a chocolate craving hits, skip sugar- and fat-laden ice cream and reach for a chocolate popsicle instead. This better-for-you option gets its rich creaminess from ripe avocado, which keeps saturated fats low while adding a dose of heart-healthy monounsaturated fats. Ground cinnamon offers an extra kick of flavor without extra sugar or calories.
Fresh Mango Popsicles
A classic summer fruit, mango is rich in vitamins A and C. This quick recipe from Cesar and Nadia Roden's cookbook Ice Pops! calls for just three ingredients — no sugar necessary! The secret to pumping up the flavor of juicy mangoes is a squeeze of fresh lemon juice.
Ingredients: 4-5 medium Indian or Pakistani mangoes, or 3-4 larger Brazilian or other mangoes, a squeeze of lemon juice, 1 cup water.
Directions: Peel the mangoes and carefully cut the flesh away from the central seed, facing the knife away from you. Put the mango flesh in a processor and blend; you should get about 2¼ cups of smooth mango pulp. Add a tiny squeeze of lemon juice add water, then blend again. Pour the mixture into your ice pop mold, leaving ¼-inch at the top to allow the mixture to expand when it freezes. Insert the ice pop sticks and freeze. Makes 8-10 popsicles.
Kale Banana Pineapple Popsicles
Before you turn your nose up at kale in your dessert, believe us when we say you won’t taste it at all! When blended together in this recipe from Eat Pops, the banana and pineapple lend a naturally sweet flavor that overpowers the taste of the leafy green, leaving you with a tasty, vitamin C-rich popsicle. You can store this super simple, 3-ingredient mix in the freezer for up to 6 months, or enjoy within 5 hours of freezing.
Ingredients: 1 banana (preferably very ripe), ½ cup chopped kale, 1 cup cubed pineapple
Instructions: Puree banana, kale, and pineapple in a blender. Pour into ice pop molds. Freeze for a minimum of 5 hours, or up to 6 months. Extract from molds and serve! Makes 6-8 pops.
Apricot Popsicles
This summery stone fruit-based popsicle is bursting with creamy, spicy flavor thanks to yogurt, ginger, cinnamon, and nutmeg. It’s an unexpected mix that’s both a fun welcome to summer and a nod to some of our favorite fall flavors (hello, Pumpkin Spice Latte!). This delicious apricot treat is free of added sugars and is a yummy alternative to fruit sorbet. It also works well as a fun base for toppings — just choose between crushed nuts or a simple dark chocolate drizzle.
Piña Colada Popsicles
These fresh piña colada pops are practically guaranteed to transport you to a beach cabana (umbrella not included). Made with fresh pineapple, unsweetened shredded coconut, coconut milk, and fresh spinach, this fun dessert offers all of the flavor of the frozen drink without the guilt. The tropical delight is loaded with vitamin C thanks to pineapple and spinach, which also adds a generous helping of fiber, folate, iron, and magnesium.
Source : everydayhealth.com
PT KONTAK PERKASA - Take advantage of fresh, seasonal fruits and veggies, and whip up one of these six mouthwatering recipes that'll be perfect for your Memorial Day bash or as a guilt-free treat to store in your freezer when sweet cravings hit. If you don't have an ice-pop mold, don't worry! You can easily use mini paper cups. Simply fill them with the mix of your choice, insert a wooden popsicle stick, and freeze. Then peel off the paper cup when you're ready to enjoy.
Almond Butter Jelly Popsicles
Do you have a soft spot for peanut butter and jelly sandwiches? Then you won’t be able to get enough of these delicious AB&J popsicles. They're the perfect, creamy indulgence for both kids and adults! Almond butter provides healthy, monounsaturated fats, while Greek yogurt offers up an extra punch of protein — and both ingredients majorly up the creamy factor.
Chocolate Cinnamon Popsicles
Next time a chocolate craving hits, skip sugar- and fat-laden ice cream and reach for a chocolate popsicle instead. This better-for-you option gets its rich creaminess from ripe avocado, which keeps saturated fats low while adding a dose of heart-healthy monounsaturated fats. Ground cinnamon offers an extra kick of flavor without extra sugar or calories.
Fresh Mango Popsicles
A classic summer fruit, mango is rich in vitamins A and C. This quick recipe from Cesar and Nadia Roden's cookbook Ice Pops! calls for just three ingredients — no sugar necessary! The secret to pumping up the flavor of juicy mangoes is a squeeze of fresh lemon juice.
Ingredients: 4-5 medium Indian or Pakistani mangoes, or 3-4 larger Brazilian or other mangoes, a squeeze of lemon juice, 1 cup water.
Directions: Peel the mangoes and carefully cut the flesh away from the central seed, facing the knife away from you. Put the mango flesh in a processor and blend; you should get about 2¼ cups of smooth mango pulp. Add a tiny squeeze of lemon juice add water, then blend again. Pour the mixture into your ice pop mold, leaving ¼-inch at the top to allow the mixture to expand when it freezes. Insert the ice pop sticks and freeze. Makes 8-10 popsicles.
Kale Banana Pineapple Popsicles
Before you turn your nose up at kale in your dessert, believe us when we say you won’t taste it at all! When blended together in this recipe from Eat Pops, the banana and pineapple lend a naturally sweet flavor that overpowers the taste of the leafy green, leaving you with a tasty, vitamin C-rich popsicle. You can store this super simple, 3-ingredient mix in the freezer for up to 6 months, or enjoy within 5 hours of freezing.
Ingredients: 1 banana (preferably very ripe), ½ cup chopped kale, 1 cup cubed pineapple
Instructions: Puree banana, kale, and pineapple in a blender. Pour into ice pop molds. Freeze for a minimum of 5 hours, or up to 6 months. Extract from molds and serve! Makes 6-8 pops.
Apricot Popsicles
This summery stone fruit-based popsicle is bursting with creamy, spicy flavor thanks to yogurt, ginger, cinnamon, and nutmeg. It’s an unexpected mix that’s both a fun welcome to summer and a nod to some of our favorite fall flavors (hello, Pumpkin Spice Latte!). This delicious apricot treat is free of added sugars and is a yummy alternative to fruit sorbet. It also works well as a fun base for toppings — just choose between crushed nuts or a simple dark chocolate drizzle.
Piña Colada Popsicles
These fresh piña colada pops are practically guaranteed to transport you to a beach cabana (umbrella not included). Made with fresh pineapple, unsweetened shredded coconut, coconut milk, and fresh spinach, this fun dessert offers all of the flavor of the frozen drink without the guilt. The tropical delight is loaded with vitamin C thanks to pineapple and spinach, which also adds a generous helping of fiber, folate, iron, and magnesium.
Source : everydayhealth.com