Pomegranate, Raspberry, and Nectarine Popsicles
I forgot to show you this recipe for Pomegranate, Raspberry, and Nectarine Popsicles I blogged about over at Tablespoon a couple of weeks ago. They are my new favorite treat for summer, and I don’t have to feel guilty about eating them. The kids love them too!
Madeline really loves popsicles right now and it’s been so darn hot, I don’t blame her! Do you have any homemade popsicle recipes you love that are semi-healthy? What is your favorite hot weather treat?
- 8 ounces pomegranate or pomegranate-nectarine juice
- 8 ounces frozen raspberries
- 4 ounces peeled and diced white nectarine
- 8 three-ounce sized dixie cups
- 8 popsicle sticks
- In a blender or small food processor, combine the juice, raspberries, and nectarine. Puree until completely smooth and no chunks remain. Divide mixture evenly among the 8 cups. Cover each cup with foil and stick a popsicle stick through the middle of the foil. Place in the freezer and chill until frozen. Approximately 3-6 hours, depending on the original temperature of the puree.
- To remove the popsicles from the cups, discard the foil and pull the stick. If you have trouble, you may run the outside of the cup under warm water for a second.
I recommend chilling the juice and nectarine first for faster freezing results.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 110 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 23mg Carbohydrates 26g Net Carbohydrates 0g Fiber 4g Sugar 18g Sugar Alcohols 0g Protein 1g