I found this great idea on the internet about making healthy popsicles! Back when I was in high school, I used to buy those typical Malaysian popsicle/ice cream in those long plastic tubes. I can't quite recall what it's called though. Those 'long plastic popsicles' would usually have several flavors, and my favorite was usually the 'Milo + chocolate sauce' ones. I'm not sure if it can labelled as 'unhealthy', but I found these lovely recipes online for healthy popsicles!
You can actually purchase the popsicle containers at Daiso. In my case, I bought mine from the Daiso at One Utama in Bandar Utama. It costs only RM5 which I think is REALLY worth it! I have seen some in Metrojaya and Isetan that are rather nice (rocket shaped etc), but will set you back almost RM25-RM30!
I was trying to cut down on eating my favorite Magnum ice cream, so I thought in
comparison, this would be a good alternative.
Only RM5 from Daiso
Enjoy! I have almost ZERO cooking skills, so if I can make these popsicles, you can definitely make them too! Try it out guys!
Photos I found on the internet. I take no credit for these recipes, it's just a compilation of recipes I've acquired from the internet, do refer to the sources below for the original websites
Cran-Strawberry Ice Pops
2 cups fresh strawberries, or frozen unsweetened strawberries (thawed if frozen)
1/4 cup frozen cranberry-juice concentrate, thawed
3 tablespoons sugar
1 tablespoon lemon juice
3 tablespoons water
Combine strawberries, cranberry-juice concentrate, sugar, lemon juice and water in a blender or food processor. Process until smooth. Pour the mixture into individual frozen-treat molds or small paper cups. Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm.
Note: Most kitchenware stores sell frozen-treat molds and sticks throughout the summer; craft stores sell the sticks year-round.
Per serving: 41 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 11 g carbohydrates; 0 g protein; 1 g fiber; 1 mg sodium; 62 mg potassium.
Pomegranate Swirl
8 oz pomegranate juice1/2 cup plain 2% Greek yogurtFill two-thirds of each ice-pop mold with pomegranate juice. Add enough yogurt to fill the molds to the top, about 2 tablespoons per mold. Slide a knife or chopstick into each mold and swirl until a pattern forms. Insert sticks and freeze for about 8 hours.
Per serving: 50 cal, 1 g fat (0 g sat), 10 g carbs, 15 mg sodium, 0 g fiber, 3 g protein
Mocha Ice Pops
2 1/2 cups hot brewed coffee
4-5 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 cup half-and-half
1/4 teaspoon vanilla extract
Pinch of salt
Whisk coffee, sugar to taste and cocoa in a medium bowl until the sugar has dissolved. Whisk in half-and-half, vanilla and salt until combined.
Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds
Per serving: 54 calories; 3 g fat ( 2 g sat , 1 g mono ); 9 mg cholesterol; 7 g carbohydrates; 1 g protein; 0 gfiber; 26 mg sodium; 77 mg potassium.
Chocolate-Raspberry Frozen Yogurt Pops
2 cups fresh or frozen raspberries
2 cups nonfat or low-fat plain yogurt, preferably Greek-style (see Note)
3-5 tablespoons sugar
1/2 cup mini chocolate chips
Puree raspberries, yogurt and sugar to taste in a food processor until smooth.
Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds
Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.
Per serving: 87 calories; 3 g fat ( 2 g sat , 1 g mono ); 0 mg cholesterol; 13 g carbohydrates; 5 g protein; 2 g fiber; 18 mg sodium; 69 mg potassium.
Watermelon-Blueberry Ice Pops
3 3/4 cups chopped seedless watermelon
2 tablespoons lime juice
1-2 tablespoons sugar
1 cup fresh blueberries
Puree watermelon, lime juice and sugar to taste in a food processor or blender until smooth.
Divide blueberries among freezer-pop molds. Top with the watermelon mixture. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds
Per serving: 29 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 8 g carbohydrates; 1 g added sugars; 0 g protein; 1 g fiber; 1 mg sodium; 79 mg potassium.
Summer Strawberry Popsicles
4 cups of fresh strawberries
Preferably organic and not gigantic supermarket frankenstrawberries
1/4 cups of sugar -
I prefer agave syrup – its easier to mix and has a lower glycemic index, for those of you worried about sugar
2-4 tablespoons of fresh-squeezed lemon juice
To taste – depends on how much you like lemon
1/2 cup of fresh mint leaves
1/2 cup of water
Freeze for 2-3 hours or more in your freezer
Strawberry Cherry Lemonade Popsicles: Blend 2 cups strawberries, 3-4 Tbsp fresh lemon juice, 1 1/4 cups pitted cherries and 1/4 cup agave nectar. Pour in molds, then freeze.
Strawberry Blueberry Popsicles: Blend 1 lb strawberries, 1/4 cup sugar and 1 tsp lemon juice. Fill ice pop molds half way and freeze for 30 minutes. Then blend 12 oz blueberries, 1/3 cup sugar and 1 tsp fresh lime juice. Pour into the molds to fill, then freeze.
Strawberry Tangerine Popsicles: Blend 1 cup sliced strawberries with 1 cup tangerine juice. Pour into molds and freeze.
Triple Berry Popsicles: Blend 2/3 cup sugar, 1 cup blueberries, 1 cup strawberries, 1 cup raspberries and 1/4 cup fresh lemon juice. Pour in molds, the freeze.
Peach & Strawberry Popsicles: Puree 2 ripe pitted peaches, 1 cup strawberries, 2 Tbsp honey and 1/2 cup milk. Pour into molds and freeze.
Strawberry Apple Popsicles: Blend 1 quart strawberries with 1/2 cup apple juice. Pour in molds and freeze.
Kiwi Popsicles: Blend 8 peeled and sliced kiwis, 1/2 cup water, 1/4 cup honey and a pinch of salt. Pour into molds and freeze.
Honeydew Lime Popsicles: Stir 1/4 cup sugar into 1/4 cup water to dissolve. Blend 1 ripe, chopped and seeded honeydew melon with 2/3 cup lime juice and the sugar-water mixture. Pour into molds and freeze.
Lemon Raspberry Popsicles: Puree 1 cup raspberries. Pour into molds and fill the rest of the way with lemonade. Freeze.
Watermelon Lime Popsicles: Blend 2 cups chopped and seeded watermelon with 2 Tbsp honey and the juice of two limes. Pour into molds, then freeze.
Pina Colada Popsicles: Blend 2 1/2 cups chopped pineapple, 1/2 coconut cream, 1/2 cup coconut milk, 3 Tbsp shredded dried coconut and 1 Tbsp agave nectar. Pour in molds, then freeze.
Mango Popsicles: Puree 2 peeled and chopped mangos, 1 cup rice milk and 1 Tbsp honey. Pour into molds, then freeze.
Mango Coconut Popsicle: Blend 1 1/4 cups chopped mangos, 3/4 cup coconut milk, 1 Tbsp sugar and 1 Tbsp lime juice. Pour in molds and freeze.
Pineapple Popsicles: Blend 1 cup chopped pineapple with 1 cup unsweetened pineapple juice. Pour into molds and freeze.
Mango Banana Popsicles: Puree 4 ripe peeled and pitted mangos, 2 medium bananas and 1 1/4 cups fat free milk. Pour into molds. Freeze.
Pineapple Orange Banana Popsicles: Puree 2 cups chopped pineapple, 3 bananas and 2 peeled oranges. Pour into molds and freeze.
Apple Grape Popsicles: Mix 3 cups organic applesauce with 1 cup frozen grape juice concentrate. Pour into molds and freeze.
Watermelon Popsicles: Cut a watermelon into chunks and puree it them in a blender. Pour in molds, then freeze.
Watermelon Lemonade Blueberry Ice Pop: Blend 2 1/2 cups of cubed, seeded, watermelon with 1/4 cup sugar. Pour into molds about one third of the way and freeze for 30 minutes. Blend 1/2 cup water, 1/4 cup sugar, 1/2 cup fresh lemon juice, 1/4 cup orange juice and 1/4 tsp vanilla extract. Pour into molds over the watermelon mixture, and freeze. Then blend 2 cups fresh blueberries, 1 cup water, 5 Tbsp sugar and 1 tsp fresh lemon juice. Fill the molds. Freeze.
Apple Rhubarb Popsicles: Puree 2 cups diced rhubarb with 4 ounces of organic apple sauce and 2 tsp sugar. Pour in molds and freeze.
Blueberry Honey Popsicles: Blend 1 cup blueberries, 1 Tbsp honey and 1 cup soy milk. Pour into molds and freeze.
Tutti Fruiti Chocolate Popsicles: Blend 1 large banana with 4 ounces low fat, unsweetened coconut milk. Fill molds leaving a little room at the top. Freeze for about 1 hour. Then add raspberries and chunks of dark chocolate evenly throughout. Add sticks and freeze.
Chocolate Coconut Popsicles: Heat 1/2 cup water, 6 Tbsp sugar and 1/8 tsp salt in a saucepan until sugar dissolves. Remove from heat and whisk in 4 ounces chopped semi-sweet chocolate until melted and smooth. Whisk in 1 cup coconut milk and 1/4 tsp vanilla extract. Let cool to room temperature. Pour into molds and freeze.
Gluten Free Chocolate Almond Butter Popsicles: Blend 2 large bananas, 1/4 cup creamy roasted almond butter, 1/4 cup water, 2 Tbsp cacao powder, 1 Tbsp vanilla extract and 1/4 tsp Stevia. Pour into molds and freeze.
Avocado Popsicles: Mix 1 cup water and 1/2 cup sugar in a saucepan, bringing it to a boil until sugar dissolves. Let cool to room temperature. Then mash in 2 small avocados, a pinch of salt, 2 Tbsp lime juice to the sugar-water mixture. Pour into molds. Freeze.
Sweet Potato Popsicles: Blend the flesh of 3 cooked sweet potatoes, 1/4 cup apple juice, 2 Tbsp honey and 1/2 tsp cinnamon. Pour into molds and freeze.
Electric Green Popsicles: Blend 3 ripe bananas, 1 medium pineapple, 2 cups spinach and water to reach a smooth consistency. Pour into molds and freeze.
Cucumber Mint Popsicles: Blend 1 peeled and seeded cucumber, 1/2 cup mint simple syrup and the juice of 1 lemon. Pour into molds and freeze.
Red Bean Popsicles: Blend 1 cup of red beans, 2 cups coconut milk and 1 to 2 cups of evaporated organic cane juice. Pour into molds. Freeze.
Carrot Cake and Almond Butter Popsicles: Puree 4 large cooked carrots, 3/4 cup coconut milk, 1/4 cup almond butter, juice from 1/4 lemon, cinnamon, ginger, salt and a touch of honey.
Try other fruity flavors: For berries-and-cream ice pops, skip the OJ and blend in a pint of sliced strawberries. For apple cobbler pops, use a 12-oz can of thawed frozen apple juice concentrate instead of the OJ, and add ½ tsp cinnamon.
INGREDIENTS:
1 (12-oz) can frozen OJ concentrate, thawed
1⁄3 cup sugar
½ tsp lemon extract
1¼ cups plain Greek yogurt
DIRECTIONS:
1. Using a blender or food processor, blend orange juice concentrate with 2½ cups water, sugar, lemon extract, and yogurt.
2. Pour mixture into 4 (8-oz) paper cups. Freeze until partially frozen, about 1 hour, and place a craft stick in each.
3. Freeze pops until solid, about 2 hours.
4. Peel paper cups off frozen pops and serve.
Serves 4. Per Serving: 160 cal, 34g carbs, 5g protein, 1g fat, 5mg chol, 15mg sodium, 0g fiber
1/4 cups of sugar -
I prefer agave syrup – its easier to mix and has a lower glycemic index, for those of you worried about sugar
2-4 tablespoons of fresh-squeezed lemon juice
To taste – depends on how much you like lemon
1/2 cup of fresh mint leaves
1/2 cup of water
Freeze for 2-3 hours or more in your freezer
Strawberry Popsicle Recipes
Strawberry Cherry Lemonade Popsicles: Blend 2 cups strawberries, 3-4 Tbsp fresh lemon juice, 1 1/4 cups pitted cherries and 1/4 cup agave nectar. Pour in molds, then freeze.
Strawberry Blueberry Popsicles: Blend 1 lb strawberries, 1/4 cup sugar and 1 tsp lemon juice. Fill ice pop molds half way and freeze for 30 minutes. Then blend 12 oz blueberries, 1/3 cup sugar and 1 tsp fresh lime juice. Pour into the molds to fill, then freeze.
Strawberry Tangerine Popsicles: Blend 1 cup sliced strawberries with 1 cup tangerine juice. Pour into molds and freeze.
Triple Berry Popsicles: Blend 2/3 cup sugar, 1 cup blueberries, 1 cup strawberries, 1 cup raspberries and 1/4 cup fresh lemon juice. Pour in molds, the freeze.
Peach & Strawberry Popsicles: Puree 2 ripe pitted peaches, 1 cup strawberries, 2 Tbsp honey and 1/2 cup milk. Pour into molds and freeze.
Strawberry Apple Popsicles: Blend 1 quart strawberries with 1/2 cup apple juice. Pour in molds and freeze.
Citrus Popsicle Recipes
Kiwi Popsicles: Blend 8 peeled and sliced kiwis, 1/2 cup water, 1/4 cup honey and a pinch of salt. Pour into molds and freeze.
Honeydew Lime Popsicles: Stir 1/4 cup sugar into 1/4 cup water to dissolve. Blend 1 ripe, chopped and seeded honeydew melon with 2/3 cup lime juice and the sugar-water mixture. Pour into molds and freeze.
Lemon Raspberry Popsicles: Puree 1 cup raspberries. Pour into molds and fill the rest of the way with lemonade. Freeze.
Watermelon Lime Popsicles: Blend 2 cups chopped and seeded watermelon with 2 Tbsp honey and the juice of two limes. Pour into molds, then freeze.
Tropical Popsicle Recipes
Pina Colada Popsicles: Blend 2 1/2 cups chopped pineapple, 1/2 coconut cream, 1/2 cup coconut milk, 3 Tbsp shredded dried coconut and 1 Tbsp agave nectar. Pour in molds, then freeze.
Mango Popsicles: Puree 2 peeled and chopped mangos, 1 cup rice milk and 1 Tbsp honey. Pour into molds, then freeze.
Mango Coconut Popsicle: Blend 1 1/4 cups chopped mangos, 3/4 cup coconut milk, 1 Tbsp sugar and 1 Tbsp lime juice. Pour in molds and freeze.
Pineapple Popsicles: Blend 1 cup chopped pineapple with 1 cup unsweetened pineapple juice. Pour into molds and freeze.
Mango Banana Popsicles: Puree 4 ripe peeled and pitted mangos, 2 medium bananas and 1 1/4 cups fat free milk. Pour into molds. Freeze.
Pineapple Orange Banana Popsicles: Puree 2 cups chopped pineapple, 3 bananas and 2 peeled oranges. Pour into molds and freeze.
More Fruit Popsicle Recipes
Apple Grape Popsicles: Mix 3 cups organic applesauce with 1 cup frozen grape juice concentrate. Pour into molds and freeze.
Watermelon Popsicles: Cut a watermelon into chunks and puree it them in a blender. Pour in molds, then freeze.
Watermelon Lemonade Blueberry Ice Pop: Blend 2 1/2 cups of cubed, seeded, watermelon with 1/4 cup sugar. Pour into molds about one third of the way and freeze for 30 minutes. Blend 1/2 cup water, 1/4 cup sugar, 1/2 cup fresh lemon juice, 1/4 cup orange juice and 1/4 tsp vanilla extract. Pour into molds over the watermelon mixture, and freeze. Then blend 2 cups fresh blueberries, 1 cup water, 5 Tbsp sugar and 1 tsp fresh lemon juice. Fill the molds. Freeze.
Apple Rhubarb Popsicles: Puree 2 cups diced rhubarb with 4 ounces of organic apple sauce and 2 tsp sugar. Pour in molds and freeze.
Blueberry Honey Popsicles: Blend 1 cup blueberries, 1 Tbsp honey and 1 cup soy milk. Pour into molds and freeze.
Chocolate Popsicle Recipes
Tutti Fruiti Chocolate Popsicles: Blend 1 large banana with 4 ounces low fat, unsweetened coconut milk. Fill molds leaving a little room at the top. Freeze for about 1 hour. Then add raspberries and chunks of dark chocolate evenly throughout. Add sticks and freeze.
Chocolate Coconut Popsicles: Heat 1/2 cup water, 6 Tbsp sugar and 1/8 tsp salt in a saucepan until sugar dissolves. Remove from heat and whisk in 4 ounces chopped semi-sweet chocolate until melted and smooth. Whisk in 1 cup coconut milk and 1/4 tsp vanilla extract. Let cool to room temperature. Pour into molds and freeze.
Gluten Free Chocolate Almond Butter Popsicles: Blend 2 large bananas, 1/4 cup creamy roasted almond butter, 1/4 cup water, 2 Tbsp cacao powder, 1 Tbsp vanilla extract and 1/4 tsp Stevia. Pour into molds and freeze.
Unique Popsicle Recipes
Avocado Popsicles: Mix 1 cup water and 1/2 cup sugar in a saucepan, bringing it to a boil until sugar dissolves. Let cool to room temperature. Then mash in 2 small avocados, a pinch of salt, 2 Tbsp lime juice to the sugar-water mixture. Pour into molds. Freeze.
Sweet Potato Popsicles: Blend the flesh of 3 cooked sweet potatoes, 1/4 cup apple juice, 2 Tbsp honey and 1/2 tsp cinnamon. Pour into molds and freeze.
Electric Green Popsicles: Blend 3 ripe bananas, 1 medium pineapple, 2 cups spinach and water to reach a smooth consistency. Pour into molds and freeze.
Cucumber Mint Popsicles: Blend 1 peeled and seeded cucumber, 1/2 cup mint simple syrup and the juice of 1 lemon. Pour into molds and freeze.
Red Bean Popsicles: Blend 1 cup of red beans, 2 cups coconut milk and 1 to 2 cups of evaporated organic cane juice. Pour into molds. Freeze.
Carrot Cake and Almond Butter Popsicles: Puree 4 large cooked carrots, 3/4 cup coconut milk, 1/4 cup almond butter, juice from 1/4 lemon, cinnamon, ginger, salt and a touch of honey.
Orange Ice Pops
Try other fruity flavors: For berries-and-cream ice pops, skip the OJ and blend in a pint of sliced strawberries. For apple cobbler pops, use a 12-oz can of thawed frozen apple juice concentrate instead of the OJ, and add ½ tsp cinnamon.
INGREDIENTS:
1 (12-oz) can frozen OJ concentrate, thawed
1⁄3 cup sugar
½ tsp lemon extract
1¼ cups plain Greek yogurt
DIRECTIONS:
1. Using a blender or food processor, blend orange juice concentrate with 2½ cups water, sugar, lemon extract, and yogurt.
2. Pour mixture into 4 (8-oz) paper cups. Freeze until partially frozen, about 1 hour, and place a craft stick in each.
3. Freeze pops until solid, about 2 hours.
4. Peel paper cups off frozen pops and serve.
Serves 4. Per Serving: 160 cal, 34g carbs, 5g protein, 1g fat, 5mg chol, 15mg sodium, 0g fiber
source :
http://inhabitat.com/how-to-make-homemade-healthy-organic-popsicles/
http://www.womenshealthmag.com/nutrition/popsicle-recipes
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