Recipe: Raspberry-Lemon Ice Pops

Gelatin powder adds a sneaky protein kick to these sweet frozen treats. They’re perfect as post-workout recovery fuel, and an easy and delicious way to get key nutrients into active kids. Get the ice pop molds ready. Prep time is just 15 minutes — then freeze and enjoy!

Ingredients

2 1/4 cups full-fat coconut milk
2 1/2 teaspoons unflavored gelatin powder
1/2 cup maple syrup (optional)
Zest of 1 lemon
1/2 teaspoon ground cardamom
1 teaspoon alcohol-free, gluten-free, pure vanilla extract
1/8 teaspoon sea salt
1/2 cup fresh or frozen raspberries

Directions

1. Place 1/4 cup of the coconut milk in a medium heatproof bowl. Sprinkle the gelatin over it and set it aside to bloom for 5 minutes.
2. Heat the remaining 2 cups coconut milk with the maple syrup, lemon zest, cardamom, vanilla and sea salt in a saucepan over medium-high heat for 5 minutes. Whisk the softened gelatin into the saucepan and continue whisking until all of it is dissolved.
3. Allow the mixture to chill for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the liquid. Place the pops in the freezer to set for a minimum of 4 hours.

Nutrition information (per serving)

Serves 4 to 6

Calories: 130
Total fat: 6 g
Saturated fat: 6 g
Cholesterol: 0 mg
Fiber: 1 g
Protein: 3 g
Carbohydrates: 16 g
Sodium: 69 mg
Sugars: 12 g

Recipe from “Food: What the Heck Should I Eat?” by Mark Hyman, MD.