Pretty much every kid loves Healthy ice-pop recipes for kids. Mr. Softie's looped song is enough to inspire even the spoiledest of brats to behave. But what kids will enjoy even more than just eating their sweet frozen treat is actually making them with you. We know; it's asking for patience and more paper towels than you may own, but the end result will give you both a sense of accomplishment. Food52, an online resource that offers recipes, dining inspiration and entertaining necessities, shared with us three nutritional ice-pop recipes that are easy enough for anyone to try.
All Natural, All American Rocket Pops, by Ashley McLaughlin
Makes four 3.5-ounce pops
1 cup hulled strawberries, partially frozen
1/2 cup blueberries, partially frozen
1/2 cup blackberries, partially frozen
1 to 1 3/4 cup coconut water, divided
2 to 3 tablespoons agave nectar or honey, divided
1 1/4 cups crushed ice
2 to 3 tablespoons lime juice
1 teaspoon lime zest
Blend the strawberries, ¼ to ½ cup coconut water, and 1½ to 2 teaspoons agave nectar or honey. Use as little coconut water as possible to thicken the mixture. Empty into a bowl and freeze for 30 minutes. Rinse your blender, then repeat with your blackberries, blueberries, coconut water and agave nectar or honey. Blend and freeze. Repeat with crushed ice, lime juice, lemon zest, coconut water and agave nectar or honey. Spoon the mixtures — they should be thick —into ice-pop molds, layering them. Place ice-pop stick in and freeze for four hours.
Mango Lassicles by Nicholas Day, photo by James Ransom
1 1/2 cups fresh mango pulp
1 cup Greek yogurt
1 tablespoon honey
Pinches ground cardamon
Combine all ingredients in a blender. Blend very well. Freeze in the ice-pop containers of your choice. Allow four hours or so for freezing.
Blackberry, Rosemary and Yogurt Popsicles by Amanda Hesser, photo by James Ransom
Makes six popsicles
2 rosemary sprigs
1/4 cup plus 2 tablespoons sugar
1 cup blueberries
1 1/2 cup blackberries
1 cup Greek or European-style whole milk yogurt
2 to 3 tablespoons vanilla sugar (or sugar plus 1/8 teaspoon vanilla extract)
Combine the rosemary, sugar and water in a small saucepan. Bring to a boil, swirling the pan now and then to help dissolve the sugar. Simmer for five minutes, then let cool for 20 minutes. Pile the berries into a medium saucepan and add a splash of water. Set over medium heat and crush the berries with a potato masher as the pan heats.
Once the berries begin to weep juice and are mostly crushed, scoop the berry goop into a fine-mesh sieve set over a bowl. Press the berries with the back of a spoon until all you're left with is pulp; throw away this pulp. Add the rosemary syrup a tablespoon at a time to the berry puree, until it's sweetened to your liking. Fill six popsicle molds halfway with this berry puree. Freeze until slightly firmer than slush, about three hours.
Mix together the yogurt and vanilla sugar (or sugar and vanilla extract), sweetening it as much as you want. Fill up the top halves of the popsicle molds with this mixture. Press the popsicle sticks into the center. Freeze until very firm. To unmold, suspend the popsicle molds in a bowl of hot water, just until the popsicles are loosened.
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