Watermelon-Raspberry Breakfast Pops
- Level: Easy
- 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
- Total: 8 hr 10 min (includes freezing time)
- Active: 10 min
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.