Going Nuts Over Yummy (and Healthy) Popsicles
{{#rendered}} {{/rendered}}(The Almond Board of California)
Makes four 4-oz. pops. Ingredients 1/2 cup fresh raspberries or sliced strawberries 2 tsps. sugar 5 Tbsps. unsalted almond butter 1/2 cup plain 2% Greek yogurt 1/2 cup unsweetened almond milk 2 Tbsps. honey Directions Toss the berries and sugar together in a cup. Set aside to macerate. In a blender, combine the almond butter, yogurt, almond milk and honey. Blend until smooth. Spoon the berries and juices into pop molds, dividing them equally. Pour the almond butter mixture on top. Add sticks and freeze for 6 to 8 hours or overnight before unmolding. Optional: Increase raspberries by another 1/2 cup and blend all ingredients together before pouring into molds. (The Almond Board of California)
Makes four 4-oz. pops. Ingredients 1/2 cup slivered almonds 1/3 cup unsalted almond butter 1/2 cup unsweetened or vanilla almond milk 1/2 cup thick chocolate syrup Directions Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast them for 8 to 10 minutes, until light brown. Set aside to cool. In a blender, combine the almond butter, almond milk and chocolate syrup. Blend until smooth. Stir in the toasted almonds. Pour or funnel the mixture into pop molds and add sticks. Freeze for 6 to 8 hours or overnight before unmolding. (The Almond Board of California)
Makes four 4-oz. pops. Ingredients 1/3 cup chopped almonds 1 cup unsweetened or vanilla almond milk 1/4 cup sweetened cream of coconut 1/4 cup thick chocolate syrup 1/2 cup sweetened shredded coconut Directions Preheat the oven to 350 degrees F. Spread the almond on a baking sheet and toast them for 8 to 10 minutes, until light brown. Set aside to cool. In a blender, combine the almond milk, cream of coconut and chocolate syrup. Blend until smooth. Stir in the shredded coconut. Pour the mixture into pop molds. Add sticks and freeze for 6 to 8 hours. To eat, spread the toasted almonds on a plate. Unmold the pops and let them sit at room temperature for 1 minute. Roll and press them into the nuts to coat the outside of the pops. Eat immediately or freeze again until needed. (The Almond Board of California)
Makes four 4-oz. pops. Ingredients 1 medium peach, ripe 1/2 cup vanilla almond milk 1/4 cup plain 2% Greek yogurt 1/4 cup honey 1 1/2 tsps. chopped fresh basil Directions In a blender, combine the peach, almond milk, yogurt, honey and basil. Blend until smooth. Pour into pop molds or re-sealable plastic pop bags. Freeze for 4 to 6 hours or overnight before unmolding. (The Almond Board of California)