Watermelon-Raspberry Breakfast Pops
Watermelon-Raspberry Breakfast Pops takes around 8 hours and 5 minutes from beginning to end. For $1.75 per serving, you get a morn meal that serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 276 calories, 5g of protein, and 18g of fat per serving. 244 people were glad they tried this recipe. This recipe from Foodnetwork requires cocoa nibs, coconut milk, honey, and juice of lime. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is rather bad. Try Watermelon pops, Watermelon Pops, and Watermelon Yogurt Pops for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 480 minutes
Ingredients:
Toasted coconut or cocoa nibs, for serving, optional
1/3 cup coconut milk (shake well before opening)
3 tablespoons honey
Juice of 1 lime
Pinch kosher salt
1 cup raspberries
1 cup cubed seedless watermelon
Equipment:
blender
Cooking instruction summary:
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.
Step by step:
1. Special equipment: Four 3- to 4-ounce ice pop molds
2. Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.
3. Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight.
4. Let sit at room temperature for a few minutes before unmolding.
5. Roll in toasted coconut or cocoa nibs if desired.
6. The pops will keep in the freezer for up to 2 weeks.
Nutrition Information:
covered percent of daily need
