Recipe: Raspberry-Lemon Ice Pops

Great for post-workout recovery (and for kids)

By: Mark Hyman, MD

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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 busy kids. Get the ice pop molds ready. Prep time is just 15 minutes — then freeze, and enjoy!


2¼ cups full-fat coconut milk
2½ teaspoons unflavored gelatin powder
½ cup maple syrup (optional)
zest of 1 lemon
½ teaspoon ground cardamom
1 teaspoon alcohol-free, gluten-free, pure vanilla extract
1/8 teaspoon sea salt
½ cup fresh or frozen raspberries


  1. Place ¼ 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

Serves 4 to 6

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Per serving (1 ice pop):

Calories 130
Fat 6g
Saturated fat 6g
Cholesterol 0mg
Fiber 1g
Protein 3g
Carbohydrate 16g
Sodium 69mg
Sugars 12g

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

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