Friday, August 8, 2014

Peach Coconut Cream Popsicles


Last year I posted some popsicle recommendations  but this summer I thought I'd like to make my own so I can control all the ingredients. I like to eat clean which means no sugar 95% of the time. I only consume organic daily yet companies like Breyer's and Haagen Daas use milk that has been treated with rGBH (a growth hormone) in their ice cream. I bought some popsicle molds which don't require wooden sticks because their sticks are reusable (no different than washing a fork lol). In order to release the popsicle from the mold you have to run it under warm water.

This so popsicles are so incredibly delicious! The trick is to not overwhelm the batter with too much peach so just eyeball it. Don't use vanilla flavored yogurt because it has added sugar in it. Before you make this recipe refrigerate the coconut milk overnight in your fridge. What happens when you open the can is that the thick, creamy layer rises to the top of the can and the liquid stays at the bottom. Separate them as you will use each layer separately.

Ingredients:
  • ¼ cup thick coconut cream 
  • 2.5 TB of the liquid under the coconut cream
  • ¼ cup plain nonfat Greek yogurt
  • 2.5 TB of Ideal Sugar
  • 1 large peach, skin on diced into tiny pieces

Directions:
  1. In a large mixing bowl, stir and combine all ingredients. Pour mixture into popsicle molds, filling each mold to the brim. Freeze overnight or for at least 6 hours.
  2. Remove popsicles by running mold under warm water for several seconds.

Recipe Source: thescrumptiouspumpkin

Nutritional Analysis:
Makes 4 popsicles
76 cal, 2g protein, 4g fat, 5g sugar (mostly from the peaches)




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