There is no better way to cool off on a hot summer day than with a refreshing frozen treat. And gourmet popsicles are definitely the snack of the season. Plus, they are a healthy alternative for any mamas-to-be with major sugar cravings.
Due in September with her first child, Plated’s Chef Elana Karp has developed a bit of a sweet tooth herself: she craves sugary seasonal fruits like berries, watermelon, and cantaloupe. Despite her growing belly, this Le Cordon Bleu trained chef has continued to work as the culinary co-founder of Plated, the premium meal kit service that allows foodies to create healthy and delicious meals in the comfort of their homes. Launched in 2012, Plated delivers distinctive recipes along with fresh, pre-portioned ingredients to subscribers located in the lower 48 states. Each Plated member receives 20 recipe options (and two dessert selections!) each week. Plated’s app for Android and iOS, along with their meal kits available in select Albertsons stores, allows even culinary novices to achieve success in the kitchen.
Chef Elana is loving fruit in all forms this summer, especially freshly cut and frozen. So wipe the sweat off your brow and try one of Chef Elana’s savory summer treats now:
1. Avocado-Lime Pops
2 cups chopped peeled avocado 1 cup canned full-fat coconut milk 2 tablespoons honey
2 tablespoons fresh lime juice 1/2 teaspoon grated lime rind
1. Combine all ingredients in a high-powered blender and blend until smooth. Taste and add more honey or lime juice as desired. Pour into 6 popsicle molds and freeze up to 4 hours or overnight. Run the molds under warm water for 30 seconds to help the popsicles release from the molds.
2. Carrot-Mango Pops
11/2 cups carrot juice (such as Bolthouse)
2 cups fresh or frozen diced mango
1/2 teaspoon ground turmeric
1 (2-inch) piece fresh ginger, peeled and roughly chopped 1 squeeze fresh lemon juice
1. Combine all ingredients in a high-powered blender and blend until very smooth. Divide mango mixture among 6 popsicle molds, cover, and freeze at least 4 hours or overnight. Run the molds under warm water for 30 seconds to help the popsicles release from the molds.
3. Chocolate Elvis Pops
2 large ripe bananas
1/3 cup creamy peanut butter
1/3 cup almond milk
1/4 teaspoon vanilla extract
6 tablespoons semi-sweet chocolate chips
1. Combine bananas, peanut butter, almond milk, vanilla, and a pinch of salt in a high-powered blender until smooth. Stir in chocolate chips. Divide banana mixture among 6 popsicle molds, cover, and freeze at least 4 hours or overnight. Run the molds under warm water for 30 seconds to help the popsicles release from the molds.