Gourmet Popsicles
Active Time: 20 minutes
Total Time: 4-6 hours (including freezing)
Yield: 10 servings
boncook.com
Ingredients
Ingredients (Makes about 10 bars):
- 2 cups mixed fresh or frozen fruit
(e.g., strawberries, mango, blueberries, kiwi, pineapple) - 1/2 cup fruit juice
(orange, apple, or white grape) - 1–2 tablespoons honey or maple syrup (optional)
- 1 tablespoon lemon juice
- 1/2 cup Greek yogurt (optional, for a creamy version)
- 6–8 fresh mint leaves
- 4–5 fresh basil leaves
- 1–2 scoops protein powder (vanilla, berry, or unflavored)
Optional Add-ins:
- Chia seeds or flax seeds
- Coconut flakes
Instructions
- Chop the Fruit & Herbs:
Use the bon COOK Eco-Chop and Mini Chopper in batches to finely chop the fruit, mint, and basil. Transfer each batch to a large mixing bowl. - Mix the Base:
Add the fruit juice, lemon juice, and sweetener (if using). Use the Mini Whisk to stir in the protein powder until fully dissolved. For a creamy version, fold in the Greek yogurt. - Taste and Adjust: Adjust sweetness, acidity, or herb flavor to your liking.
- Pour into Molds:
Spoon into the bon COOK FORTEEZ Popsicle Tray. Insert sticks and tap gently to remove air bubbles. - Freeze: Freeze for 4–6 hours or until completely solid.
- Unmold and Enjoy: Peel back the mold for effortless release and Enjoy!
Tips for Success
- Protein Powder: If the mixture thickens, loosen with a splash of juice or milk.
- Flavor Pairings: Mint and basil pair beautifully with berries, citrus, and melon.
- Texture Boost: Add-ins like chia or coconut add crunch and nutrition.
- Creamy Option: Greek yogurt adds richness and extra protein.
Serving Suggestions
- On a Chilled Platter
Serve on crushed ice with mint, basil, or edible flowers. - Dipped & Decorated
Dip in melted chocolate and sprinkle with coconut, nuts, or freeze-dried fruit. - Mini Bar Sampler
Use the FORTEEZ Mini Muffin Tray for bite-sized pops. - Mocktail Pairing
Serve with sparkling mocktails or infused water. - Frozen Fruit Bar Float
Drop into sparkling water or lemonade for a fizzy float. - Brunch Board Addition
Add to a brunch board with fruit, pastries, and yogurt. - Classy Dessert Course (with French Pantry Strawberry Balsamic)
Plate with a drizzle of French Pantry Strawberry Balsamic, a dollop of whipped Greek yogurt or mascarpone, and garnish with mint and or pistachios.
