Receta Sugar-Free Lemony Melon Ice Pops (Vegan)
Sugar-Free Lemony Melon Ice Pops (Vegan)
Posted on June 28, 2014. Filed under: Desserts | Tags: carbs under 5, dessert, fruit, vegan |
Goodbye high-fructose corn syrup and artificial flavorings, welcome authentic flavors and natural stevia! These 3-ingredient ice pops are healthy and full of genuine taste straight from the arms of Mother Nature!
I developed this recipe last summer, but since it’s very topical again (at least for those of you who can enjoy hot summer weather and not snowing and hailing like we here in Finland…), I thought that I make some ice pops to delight my son and also finally publish the recipe. Hope you like it as well!
Sugar-Free Lemony Melon Ice Pops (Vegan)
- 12 oz = 340 g chunks from peeled and seeded organic cantaloupe or honeydew melon
- 2–3 tablespoons freshly squeezed juice from organic lemon
15–20 drops vanilla stevia
Directions
Place the melon chunks, lemon juice and the stevia in a blender jar.
Puree until smooth.
Pour or spoon the mixture into ice pop molds and insert sticks in the molds.
Freeze until completely frozen, preferably overnight.
Enjoy as light, cooling snack or dessert.
Nutrition information
Protein
Fat
Net carbs
kcal
In total:
2.3 g
0.4 g
14.7 g
73 kcal
Per ice pop if 6 ice pops in total:
0.4 g
0.1 g
2.5 g
12 kcal
Tips for making the ice pops
These are just so easy to make! Everything you need is to blend all ingredients until smooth, pour the mixture into ice pop molds and freeze. The colder the freezer temperature, the better the texture of the ice pops will be.
One trick to get smaller ice crystals and thus smoother texture to your ice pops — and to prevent the pops from melting too quickly (handy with kids!) — is to add 1/8 teaspoon of glucomannan powder. However, you have to heat the mixture first until hot and almost boiling, and then carefully sprinkle the glucomannan, whisking all the time so that there are no lumps. Remove from heat and let cool down first to room temperature and then place in the fridge to cool down completely. After the mixture is ice-cold, fill the ice pop molds with the mixture and freeze.
The yield is quite small, 6 pieces of approximately 2 fl oz (60 ml) ice pops. I used ice pop molds from Ikea. If you would like to make more, or bigger ice pops, just multiply the ingredients.
General chit-chat
This week I have been very busy with my last ever linguistic assignment. After that I’m going to concentrate completely on recipe development, other digital product development as well as book writing. Which means that you will be able to enjoy the best, the easiest and guaranteed healthy recipes in the future, not forgetting the mouth-watering photos!
I hope next week I finally would have time to publish a flatbread recipe, which I have been developing for quite some time. The texture is completely different from my earlier flatbread recipe and you can use the bread as deep pan pizza crust!
My brother-in-law and his daughter are coming to visit from Germany, and I’m taking a couple of days off, but after that I’ll work with full power to develop healthy recipes and to write a guide how to cure diabetes naturally. I’ve wanted to do that for over a year now, and it’s finally time to type up my ideas.
A handy way to serve the ice pops is to stab the sticks through sturdy muffin cups. Looks beautiful and the hands won’t get messy while eating!
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