Healthy Pops

Recipe 1: Strawberry Banana Popsicles

Ingredients:

1 large ripe banana, peeled, cut into chunks, & frozen 12 large strawberries, sliced in half 1/2 cup pineapple juice (or orange juice)

SPECIAL EQUIPMENT Popsicle mold

Directions:

Blend all of the ingredients together on high speed until smooth - about 2 minutes. Scrape down the sides of the blender as needed as you go. Pour the mixture into popsicle molds. If your popsicle mold has slots for sticks, you can insert them before freezing - if not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did). Continue to freeze for an additional 6 hours or overnight - overnight is recommended for easy removal. Run popsicle molds under warm water to easily remove. Eat on a hot day. Enjoy!

Additional Notes:

Taste the mixture before freezing. If you prefer the popsicles to be sweeter, you can add a bit of honey. If your strawberries and banana are ripe, you shouldn't need additional sweetener.

See more at http://sallysbakingaddiction.com/2014/06/22/3-ingredient-strawberry-banana-popsicles/

Recipe 2: Triple-decker Citrus Popsicles

Ingredients:

1 cup freshly squeezed blood orange juice (from 2 to 3 blood oranges) 1 cup freshly squeezed tangerine juice (from 3 to 4 large tangerines) 1 cup freshly squeezed white grapefruit juice (from 1 to 2 grapefruit) About 1/4 to 1/2 cup superfine sugar (see Notes) 1 to 2 tbsp. fresh lemon juice

Preparation

1. Taste the blood orange juice. Add 2 tbsp. sugar and 1 tsp. lemon juice and stir until sugar is completely dissolved. Taste again to see if it has the right sweetness and tartness for you, bearing in mind that, when frozen, the juice will taste more subdued; add up to 1 tbsp. sugar and 1 tsp. lemon juice if needed. Repeat with tangerine and grapefruit juices, using the same range of sugar and lemon juice for each. 2. Fill each of 8 popsicle molds (see Notes) 1/3 full with blood orange juice and freeze, making sure they're level and upright, until firm to the touch, about 45 minutes. 3. Fill each mold 1/3 more with tangerine juice and freeze just until firm to the touch, another 45 minutes. Carefully insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Freeze until sticks feel solidly anchored, about 45 minutes. 4. Fill each mold to top with grapefruit juice, cover, and freeze 2 hours or overnight. 5. To unmold, run warm water over the individual molds just until popsicles release from sides, 5 to 15 seconds.

Note: You will need 8 popsicle molds (1/3- to 1/2-cup capacity).

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