Watermelon-Raspberry Breakfast Pops

Name: Watermelon-Raspberry Breakfast Pops
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT8H10M0.000S
Yield: 4 servings
Ingredients: 1 cup raspberries; 1 cup cubed seedless watermelon; 1/3 cup coconut milk (shake well before opening); 3 tablespoons honey; Juice of 1 lime; Pinch kosher salt; Toasted coconut or cocoa nibs, for serving, optional

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Level: Easy

Total: 8 hr 10 min (includes freezing time)
Active: 10 min

Yield: 4 servings

You don't always have to drink your breakfast when there's a morning time crunch. Try one of these super-refreshing frozen pops instead. At just 110 calories each, they are the perfect partner for your favorite energy bar. Or roll one in toasted coconut or cocoa nibs and enjoy it solo.

Level: Easy

Total: 8 hr 10 min (includes freezing time)
Active: 10 min

Yield: 4 servings

Ingredients

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1 cup raspberries

1 cup cubed seedless watermelon

1/3 cup coconut milk (shake well before opening)

3 tablespoons honey

Juice of 1 lime

Pinch kosher salt

Toasted coconut or cocoa nibs, for serving, optional

Directions

Special equipment:

Four 3- to 4-ounce ice pop molds

Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.
Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. Roll in toasted coconut or cocoa nibs if desired.
The pops will keep in the freezer for up to 2 weeks.