Yogurt raspberry pops

Vessy — Fri, 09 Sep 2016 10:26:34 +0000

These yogurt raspberry pops are a great way to have a healthy summer snack! These are made of Greek yogurt, fresh raspberries and sweetened with honey. You could use other sweetener of your choice – agave, coconut sugar, maple syrup – these are all great healthy choices of sweetener. I really love the taste of yogurt & honey, but when there are also raspberries involved, then I can’t resist it! It’s like the perfect trio!
Although it’s September already, I refuse to accept that summer is almost over. Nights & mornings are definitely getting chillier, smell of cinnamon begins to tempt me and those pumpkins on the market do look appealing, but there is no way I would let summer go easily. I am still having my coffee on ice in the mornings and I would probably have it that way till first signs of winter, saying “we have a few more sunny days left”. But when it comes to ice-cream, I am not one of those gals, that cuts ice-cream off the menu, just because it’s not summer. We have ice-cream in the freezer all year long and we love it, especially if it’s healthy homemade chocolate one (my personal favorite). My husband really likes all fruit ice-creams and dessert. If I ask him to choose between a chocolate dessert and a fruit one, he will choose the fruit /i-n-s-a-n-e, right?/.
So, go enjoy a delicious, healthy fruit pop and have a lovely and extra sunny September! Don’t let summer go…. yet.

Ingredients for the raspberry sauce:
120 grams (4 oz) raspberries (fresh or frozen)
2 tablespoons honey (more or less, to taste)
For the yogurt base:
400 grams (14 oz) Greek yogurt
1 tablespoon honey (more or less to taste)
1/2 teaspoon coconut extract (optional)
For decoration:
2-3 tablespoons homemade coconut granola

Place raspberries and honey in a small pot. Cook over medium-high heat until raspberries soften and begin to release their juices (about 5-7 minutes). Remove from the heat, pure with a hand-held blender and strain through a fine mesh. Discard the seeds and set aside the raspberry pure.
In the meantime combine Greek yogurt, honey and coconut extract in a bowl. Stir to combine.
Once raspberry pure is at room temperature you can assemble the pops. Pour 2-3 teaspoons of yogurt into each ice-pop and place in the freezer for about 15 minutes. Remove from the freezer and pour a couple of teaspoons of the raspberry puree. Put back in the freezer for 15 minutes. Repeat these steps until your pops mods are all full. Once you add the last layer, sprinkle a little bit of your favorite granola on top. Freeze completely.
***If you don’t have the time to make layered pops, just combine raspberry puree & yogurt, then full your pops with the mixture and freeze until hard.

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Peach banana popsicles

Vessy — Sun, 16 Aug 2015 15:35:03 +0000

These peach banana pops are healthy, naturally sweet and super refreshing.
I didn’t add any sugar or other sweeteners, because bananas and peaches I used were sweet enough, but feel free to add honey or maple syrup if you prefer to have them sweeter.

Ingredients:
2 medium peaches, cleaned, pitted, skinless
1 large banana
200 grams (7 oz) coconut cream

Blend all ingredients together until nice, smooth, without lumps.
Fill the popsicles up to the edge and put in the freezer for 30 minutes. Take out of the freezer and insert the wooden sticks. Put back in the freezer for a couple of hours to firm up.
Before serving, run warm water over the Popsicle molds to loosen, then gently pull out the pops.

Vessy's day » popsicles

Yogurt raspberry pops

Peach banana popsicles