Watermelon-Raspberry Breakfast Pops

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.]

Total Time:
8 hr 5 min
Prep:
5 min
Inactive:
8 hr

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Frozen Treats