Pomegranate Cherry Chia Seed Ice Pops Recipes

LAYERED WATERMELON ICE POPS

Steps:

• Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
• Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
• Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
• After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
• Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
• Let sit at room temperature for about 5 minutes before unmolding.

POMEGRANATE-CHERRY CHIA SEED ICE POPS

Steps:

• Puree 1 cup frozen cherries, 2/3 cup pomegranate juice and 1 tablespoon chia seeds in a blender until smooth. Divide among 4 ice pop molds. Freeze until firm.

CHIA SEED, POMEGRANATE AND LIME REFRESHER

Steps:

• Add the water, chia seeds, pomegranate juice and a lime wedge to a glass, stirring to combine.
• The longer the chia seeds sit in the water, the more gelatinous they will get!

HEALTHY CHOCOLATE-CHIA PUDDING POPS

Steps:

• Combine the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan and set over medium-low heat. Cook, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the chocolate mixture into a medium bowl. Stir in the chia seeds and vanilla. Let cool to room temperature, about 1 hour.
• Cover and refrigerate the mixture until chilled and the chia seeds are plumped, about 1 hour more, stirring halfway through.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.
• The pops will keep in the freezer for up to 2 weeks.

POMEGRANATE-YOGURT ICE POPS

Steps:

• Pour equal amounts of pomegranate juice into ¼ cup (2 fl oz/ 50 ml) ice pop (ice lolly) molds, filling each one halfway. Freeze for 1 hour, or until the juice is beginning to harden but is not completely frozen.
• In a bowl, combine the yogurt or lebneh and honey. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Stir to combine.
• Remove the molds from the freezer, push in the sticks, and top up with the yogurt mixture. To get a marbled effect, stir the pomegranate and the yogurt together briefly. Finish with a sprinkling of seeds. Return to the freezer for several hours, or until completely frozen.
• To remove the ice pops from the molds, dip very briefly in hot water. Note: For a vegan-friendly option, replace the yogurt with unsweetened soy milk and the honey with agave.