12 Healthy Popsicle Recipes

1. Berry yogurt pops: Mix 16 ounces nonfat plain Greek yogurt, three tablespoons of honey, and one teaspoon of vanilla extract, until well blended. Add half the mixture into your ice pop molds. Then, add a few whole, fresh berries into each mold and use a toothpick to push the berries to the bottom. Freeze the pops for about 15 minutes and, while you’re waiting, puree the remaining yogurt mix in a blender. Add the mixture to the ice pop molds and freeze for three or four hours to make 10 popsicles that are about 55 calories each.

2. Loquat and strawberry popsicles: Puree six ounces of fresh strawberries with 3/4 cup Greek yogurt. Separately, puree six ounces of halved loquats with another 3/4 cup yogurt. Add honey to taste, then pour the two purees into popsicle mold in alternating layers. Poke a chopstick into the mixture and use it to swirl the mixture to create a marbled effect. Then, freeze for four hours, or until the mixture is completely frozen.

4. Power smoothie striped popsicle: To get the great, sharp stripes that you see above you will need to completely freeze each layer for about 45 minutes before adding the next layer of ingredients–so this recipe is very time consuming. Start with a berry juice or puree & chia seeds, then freeze. Add a layer of celery juice and then freeze, add a layer of orange juice & freeze, add a layer of yogurt and freeze, add a layer of pineapple juice puree and freeze, add a layer of coconut milk and freeze, add a layer of kale juice and freeze, and then add a layer of pomegranate juice and freeze.

5. Spicy watermelon popsicle: Blend five cups of chopped, seedless, skinless watermelon with two chopped tomatoes, then strain the puree to remove lumps. Thinly slice three jalapeño peppers and add to the watermelon-tomato puree. Let the mixture sit in the fridge for about one hour to allow the peppers to infuse the juice. If you prefer a more subtle spice, you can strain the peppers out after this step. Pour the chilled mixture into popsicle molds and freeze until hard.

8. Dark chocolate kiwi popsicles: Peel six large kiwi fruits and cut into round slices about half an inch thick. Pierce each with a popsicle or lollipop stick, place on a tray lined with wax paper, and freeze for at least four hours. Meanwhile, melt one cup of dark chocolate and 1/4 cup of coconut oil by placing a glass bowl over a pan of simmering water, or by using the microwave for 15-30 seconds at a time. Dip the frozen kiwi fruit into melted chocolate and either eat immediately or refreeze.

9. Fiesta ice pops: Combine 1/4 cup of lemon or lime juice, two-inch knob of ginger (peeled and grated), zest of one lime, and 1/2 cup of water. In a separate pan, make the honey-ginger simple syrup by heating two cups of water with one cup of honey or agave syrup over a medium heat. Once the syrup is dissolved, add one six-inch knob of ginger (chopped) and simmer on a very low heat for about 20 minutes. Allow the mixture to cool, then strain and combine with the original mixture. Pour into popsicle molds and serve.