Bomb Pops (Raw & Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 119.5
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 4.6 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 4.6 g
- Protein: 1.6 g
View full nutritional breakdown of Bomb Pops (Raw & Gluten Free) calories by ingredient
Introduction
NO SUGAR! NO ARTIFICIAL FLAVORS! JUST FRUIT! VERY YUMMY! Flavors are strawberry, tropical lime, and sour blueberry. This is also a raw-food recipe. NO SUGAR! NO ARTIFICIAL FLAVORS! JUST FRUIT! VERY YUMMY! Flavors are strawberry, tropical lime, and sour blueberry. This is also a raw-food recipe.Number of Servings: 2
Ingredients
-
1 banana
1 tablespoon dried coconut shavings
1 tablespoon lime juice, to taste
5 strawberries (depending on how big they are)
½ cup blueberries
5 blackberries
¼ cup pomegranate arils, frozen (since they're from last season)
3 small bowls
2 dixie cups or popsicle molds
2 popsicle sticks, plastic knives, chopsticks, etc, for handles
Directions
1. Blend banana, coconut, and lime juice in food processor until well pureed and floofy looking. Taste as you add lime juice a little at a time, until it reaches a flavor that you’re happy with. Put into a small bowl and set aside.
2. Rinse out your processor and pat dry.
3. Puree strawberries, adding up to 2 tsp water, if needed, until very smooth and creamy (this can take a while). Put into a bowl and set aside.
4. Rinse out your processor and pat dry.
5. Add blueberries, pom seeds, and blackberries and puree for a LONG time – to make sure everything is blended really well. It should be a navy/royal blue color. Press the mixture through a sieve with a spoon, working it until everything has passed through but the pom seeds (takes about 3-5 minutes). If it seems like the pulp isn’t going through, then scrape the bottom of the sieve to unclog it. :D
6. Eat blueberry-flavored pom seeds.
7. Divide the 3 fruit purees between each dixie-cup (should fit just right), starting with strawberry, then banana, then blueberry.
8. If your purees are thick enough, you can immediately put the handle/sticks in, but if it’s a little runny you may want to freeze it for 15-30 minutes first.
9. Freeze until hard and eat!
makes 2 dixie-cup sized pops.
Number of Servings: 2
Recipe submitted by SparkPeople user PESCETARIAN.
2. Rinse out your processor and pat dry.
3. Puree strawberries, adding up to 2 tsp water, if needed, until very smooth and creamy (this can take a while). Put into a bowl and set aside.
4. Rinse out your processor and pat dry.
5. Add blueberries, pom seeds, and blackberries and puree for a LONG time – to make sure everything is blended really well. It should be a navy/royal blue color. Press the mixture through a sieve with a spoon, working it until everything has passed through but the pom seeds (takes about 3-5 minutes). If it seems like the pulp isn’t going through, then scrape the bottom of the sieve to unclog it. :D
6. Eat blueberry-flavored pom seeds.
7. Divide the 3 fruit purees between each dixie-cup (should fit just right), starting with strawberry, then banana, then blueberry.
8. If your purees are thick enough, you can immediately put the handle/sticks in, but if it’s a little runny you may want to freeze it for 15-30 minutes first.
9. Freeze until hard and eat!
makes 2 dixie-cup sized pops.
Number of Servings: 2
Recipe submitted by SparkPeople user PESCETARIAN.