Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Watermelon-Raspberry Breakfast Pops
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- Level: Easy
- Total: 8 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 3.5 grams
- Sodium
- 65 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Protein
- 1 grams
- Sugar
- 17 grams
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
-
- Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 3.5 grams
- Sodium
- 65 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Protein
- 1 grams
- Sugar
- 17 grams
Ingredients
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.
