Popsicles for the End of Summer

Below we’ve shared some popsicle recipes that combine the best tastes of end of summer fruit in a nutritious snack that cools you off.  If you have popsicle molds already, you’re all set.  If not, you can find a variety of fun molds on the internet, or just use paper cups or re-use clean individual yogurt cups and popsicle sticks.  Enjoy!

Raspberry Frozen Yogurt Pops This recipe is adapted from a post found on Babble.  These pops combine fiber and Vitamin C from the raspberries and a protein and calcium hit from the yogurt and milk.  Makes 6 Popsicles.

1 Pint Raspberries 3 Tbsp Honey 1 7 oz. Containers Greek Yogurt 1/2 Cup Milk

1. Place all the ingredients in a blender and puree until smooth. 2. Pour the raspberry mixture in popsicle molds. 3. Freeze for 4 hours or more. 4. Serve.

Blueberry and Mint Popsicles This recipe is our approximation of the delicious blueberry mint pops that Red Jacket Orchards was selling at the Union Sqare Greenmarket a few weeks ago.  Be sure to keep some of the berries aside to go into the popsicles nearly whole - this adds a delicious texture and taste to these pops!

1 Pint Blueberries 1 Tbsp Lemon Juice Bunch fresh mint

1. Place most of the blueberries, lemon juice, and mint in a food processor or blender and puree until smooth.  Add the rest of the blueberries and pulse until just crushed. 2. Pour several tablespoons into the individual molds. 3. Freeze overnight (or a minimum of 4-5 hours). 4. Serve.

Blackberry Green Tea We’ve all heard about the antioxidant benefits of berries and green tea.  This recipe packs a one-two punch of antioxidant goodness in a light popsicle that will also keep you hydrated.

4 Green Tea Bags 1 Cup Boiling Water 1 Tbsp Honey 1 Pint Blackberries

1.  Brew 4 bags of green tea with one cup boiling water for approximately 4 minutes, being careful not to overbrew to avoid bitterness. 2. Remove tea bags, stir in honey, and let the tea cool. 3.  Blend tea with blackberries in a food processor or blender. 4.  Pour into popsicle molds. 5.  Freeze at least 4-5 hours. 6.  Serve.