Cool down this summer with fun, frozen, homemade popsicles!

There’s nothing like enjoying homemade fruit popsicles on a hot summer day. The problem with the store-bought variety, however, is that they typically contain high fructose corn syrup and artificial flavors.  Making homemade fruit popsicles are a great alternative and an ideal way to add more nutrients into your day without using refined sugar (not to mention, a really fun way for kids and adults alike to experiment in the kitchen!). 
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So, cool off and take a "bite" out of summer by trying some of the following delicious popsicle recipes...you won't regret it!  
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Peach Strawberry Yogurt Popsicles

• 3 cups strawberries , pureed to 1 1/2 cup
• 3 cups peaches , peeled and sliced, pureed to 1 1/2 cup
• 2 tablespoons honey , divided
• 2/3 cup vanilla greek yogurt

Instructions:

1. In a blender, puree strawberries with four teaspoons honey then set aside. Clean blender, puree sliced peaches with two teaspoons, honey, set aside.
2. Layer the popsicles as follows; 2 teaspoons strawberry puree, one teaspoon yogurt, two teaspoons mango puree and repeat. Make a fruit puree your last layer.
3. Tap the mold on the counter to make sure all of the layers settle. Use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern.
4. Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.

**Recipe courtesy of https://www.jessicagavin.com.

Blackberry Lemon Popsicles

• 2/3 cup lemon juice , plus zest from lemons
• 2 1/2 cups vanilla greek yogurt
• 2 1/2 cups blackberries
• 2 1/2 cup mixed berry Greek yogurt

Instructions:

1. In a medium-sized bowl whisk together lemon juice, zest, and vanilla yogurt, set aside.
2. Puree blackberries and mixed berry yogurt, set aside.
3. Layer the popsicles as follows; 1 tablespoon lemon, 1 tablespoon blackberry, repeat. Swirl layers if desired.
4. Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.

**Recipe courtesy of https://www.jessicagavin.com.

Chocolate Fudge Paletas 
1 cup light coconut milk
1/2 cup cocoa powder
3 tablespoons pure maple syrup
1 tablespoon instant espresso powder
2 avocados
Pinch of sea salt
Instructions:

1. In a small saucepan, heat the coconut milk, cocoa powder, maple syrup and instant espresso over medium heat, stirring to combine.
2. Pour this mixture into a high-speed blender, add the avocado flesh and the salt, and blend until smooth. Adjust the salt and maple syrup to taste.
3. Pour the mixture into ice pop molds, leaving about a 1/4-inch space at the top. Place the mold covering on top, and gently slide a wooden ice pop stick into each opening. Freeze overnight.
4. To serve, run the molds under hot water just enough to loosen the paletas and enjoy.

**Recipe courtesy of www.dailyburn.com.

Cherry Lime Popsicle with Honey
1 cup water
1/4 cup honey
2 cups cherries
1/3 cup lime juice
Instructions:

1. In a sauce pan, combine the water and honey. Heat on medium-high while stirring until most of the honey has disintegrated. Some foam might occur, stir and set aside.
2. Pit the cherries and juice the lime. Combine in a food processor and the water and honey mixture. Process until smooth and almost no cherry pieces remain.
3. Pour into cup or a popsicle mold and add wooden sticks. Freeze for at least 6 hours or overnight. Carefully remove from molds using hot water along the outside. Enjoy or store in freezer.

*Recipe courtesy of www.sweet-remedy.com.

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