- 1 cup strawberries, (frozen can be used)
- 1 cup blueberries, (frozen can be used)
- 1 cup raspberries, (frozen can be used)
- 1 tablespoon maple syrup (100% maple)
- 1/2 cup coconut milk
- 3 cups of baby spinach (or baby kale)
- In a food processor or blender, mix all ingredients and blend well
- Portion into popsicle mold and allow to freeze (1/2 cup mixture is one snack serving; number of popsicles per serving will depend on size of popsicle molds; average size is three popsicles per single serving)
- Any fruit could be used with or instead of berries; just watch portion sizes.
- I prefer canned coconut milk (usually found in Asian cooking aisle).
- If using frozen berries, the saturated fat in the coconut milk will get firm. You could add a little more water or blend longer in the food processor/blender.
- More details on ALL the remarkable nutrients in this recipes can read about here.
- Prep Time: 10 minutes
- Cook Time: 2 hours (freeze time)
- Category: Snack
- Method: no cook
- Diet: Vegan
- Serving Size: 1/2 cup
- Calories: 83
- Sugar: 6g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: nutrient rich vegan popsicles