Vegan Ice Pops recipe
What you’ll need:
2 cups of the fresh fruit of your choice, such as strawberries, bananas or blueberries, roughly chopped
1 cup of the fruit juice of your choice, such as orange, grapefruit or mango
1 cup of the milk substitute of your choice, such as soy, almond or rice milk
3/4 cup non-dairy yogurt (optional)
How to make it:
1. Add the fresh fruit and fruit juice of your choice to a food processor or blender. Blend on low until only a few small chunks remain, about 30 seconds.
2. Add milk substitute and stir with a wooden spoon to combine. For a lighter pop, skip the milk substitute and pour in an additional 1 cup of fruit juice instead.
3. For a creamier pop, add 3/4 cup of non-dairy yogurt to fruit mixture. Pulse blender lightly a few times to combine.
4. Pour your mixture into ice pop molds and place in the freezer.
5. After about 30 minutes, your pops should be starting to freeze but not completely solid. Add reusable ice pop sticks, and allow to chill for at least 30 more minutes before serving.
Why it’s healthy: Store-bought ice pops tend to be chock-full of sugar and devoid of nutritional value. But these make-ahead treats are packed with good-for-you goodness and a taste you’ll love.
Even though they’re not made from dairy products, milk substitutes and non-dairy yogurt still provide plenty of calcium, and adding fresh, seasonal fruit only increases health benefits. So, skip the extra calories and substitute a calcium- and vitamin-rich snack for those hot summer days.
Cut back on waste: Individually-wrapped ice pops come with more than a few extra pounds. Eliminate hard-to-recycle waste by opting for milk substitutes and non-dairy yogurt in recyclable packaging, such as glass containers. Hit up your local farmer’s market for your produce needs, and don’t forget the reusable ice pop sticks to cut waste even further.
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