#fruitsveggiesandfreedom : Triple Layer Mini- Popsicles

MiniPop Table

It’s July – and time for #fruitsveggiesandfreedom!  We’re excited to have a series of bloggers share their recipes on how to utilize Georgia grown fruits and vegetables this month!  First up is  Sherry Coleman Collins, MS, RD, LD.  Sherry is an award winning registered dietitian nutritionist passionate about making the delicious choice the healthy choice and converting the science of nutrition into bite-size nuggets. Sherry blogs at www.southernfriednutrition.com and lives in the Atlanta, GA area with her husband, son and their golden retriever.  Connect with Sherry on Twitter, Instagram, and Facebook.

 

Triple Layer Mini-Popsicles

Sherry Collins, MS, RD, LD

This is a sponsored post that I wrote for Produce Bites, the consumer education arm of the Georgia Fruit and Vegetable Growers Association.  While they compensated me for the post, I created the recipe and all comments are completely my own honest thoughts and opinions.  Now…celebrate with #fruitsveggiesandfreedom!

It is just about my favorite time of the whole year, y’all!  Summertime is prime time for fresh fruits and veggies.  My garden is bursting with ridiculously large zucchini, perfectly ripe tomatoes, and the hottest jalapenos this side of Texas!  You can bet we’re eating our veggies around here.  So when my friends at Produce Bites invited me to help them promote Georgia grown fruits and veggies for the 4th of July holiday weekend…how could I say no?!

I don’t know about where you are, but around here it’s H-O-T!  Like nearly a hundred {bazillion} degrees.  Okay, not really, but getting close.  When the humidity and temperature starts to rise, I am ready for some watermelon!  A chunk of sweet, juicy Georgia grown watermelon is absolutely heaven and the perfect thing to help beat the summertime heat.  And did you know that watermelon is also super nutritious AND low calorie too?  Seriously, you can eat almost 2 cups and still be well under 100 calories, while slurping up more than 1/3 of your daily vitamin C and vitamin A needs. But it’s mostly water (water+melon), which makes it the perfect food for staying hydrated in the inferno we call summer in the south.

Since we’re about to have the 4th of July holiday, I made you these theme-worthy mini-popsicles.  Let me be honest, I really made them for my toddler.  He loooooves popsicles.  In fact, I can freeze almost anything in popsicle form and he will eat it!  These were an incredible hit.  He devoured them!  And I don’t even have to feel one bit guilty that my son got to eat one (or three) of these for breakfast.  The Greek yogurt boosts the nutrition by adding protein and probiotics (good gut bacteria), while the blueberries add even more vitamin C plus fiber.  Even though these have a little honey to sweeten, I don’t think they’re overly sweet.  You can adjust to your tastes or even leave it out if you like.  These are a super treat and perfect for your 4th of July celebrations.  Be sure to add the ingredients for these to your grocery list and look for Georgia grown!

By the way, I used a large silicone ice cube mold for these mini-pops.  Festive red, white, and blue straws that I cut into thirds for my “sticks” work perfectly for little hands like my toddler’s!  You could use any sort of stick that works for you, including wooden popsicle sticks, toothpicks, and even bamboo skewers.  This recipe also translates perfectly for other ripe Georgia grown fruits.  Next time around I’m going to try them with peaches and blackberries!

MiniPop TableHappy Independence Day, y’all!  Thank God for our freedom…and for our farmers.

For more great seasonal Georgia Grown recipes, head on over to the Produce Bites website at www.producebites.org and follow #fruitsveggiesandfreedom for more ideas for your holiday menu.

Triple Layer Mini-Popsicles
Yields 24 (large ice cube-size mini-pops)

Red Layer

  • 1 ½ cup watermelon, cubed
  • 1 Tbs fresh orange juice
  • 1 tsp honey

 

Blend all ingredients in a blender or small food processor until completely pureed.  Transfer to a measuring cup to pour into molds or ice-cube trays, filling each section only 1/3 full, to make the first layer.  Freeze for 1-2 hours until set.

White LayerFilling

  • 1 ½ cup plain nonfat Greek yogurt
  • Juice of ½ lime
  • 1 Tbs honey

In a small bowl, mix all ingredients together until completely smooth.  Add to the frozen watermelon layer gently, being sure not to disturb the watermelon layer.  Insert the straws, toothpicks, or sticks into the molds or ice cube trays and return to the freezer for another 1-2 hours.

 

 

 

 

Blue LayerIngredients

  • 1 cup blueberries
  • ½ cup nonfat Greek yogurt
  • 1 tsp honey

 

 

 

 

 

MiniPop CloseBlend the final layer’s ingredients together in a blender or food processor until smooth to your liking (I left mine just a little chunky because I like the way it looks and the texture).  Add this layer to the frozen watermelon and Greek yogurt layers completing the popsicles.  Return to the freezer for 1-2 hours or until completely frozen.  These are great to make the day before you want to enjoy them.

 

Love this recipe? Be sure to visit Sherry Collins at her website – www.southernfriednutrition.com.  Try your own recipes this weekend and  hashtag  #fruitsveggiesandfreedom !  Happy Independence Day! 

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