Sarah Bond is the recipe developer and author behind the food blog, Live Eat Learn, where she uses her backgrounds in nutrition and sensory science to create unique and healthy(ish) vegetarian recipes. She has a tendency to collect too many kitchen gadgets and food props, which is how her love affair with the popsicle mold blossomed.
Here, she takes you on a journey through 75 vibrant recipes guaranteed to help you survive the summer! These approachable and inviting recipes highlight ease and simplicity with natural ingredients and uncomplicated preparations—Sarah keeps your health a top priority by including nutrition information for each recipe, along with helpful substitution and preparation tips to ensure all readers find recipes that suit their diet type.
Categories like fruity, creamy, boozy, and hidden veggie ensure there is something for everyone. Bright, colorful photos of every recipe and a minimalist, trendy design will entice readers to try out both the classic and modern pops, from Orange Creamsicles to Pineapple Upside Down! With innovative, and undeniably refreshing recipes for the whole family, this popsicle-pedia your one-stop-shop for modern, unique pops from A to Z.
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My ideal chocolate chip cookie is baked just long enough that the dough melts into flat cookie-esque rounds. There should be minimal crispiness (and thus maximal raw cookie doughness). Some local cafés have hopped on board, serving ice cream cones filled high with scoops of pure cookie dough, but these are often laden with butter and sugar. So in the name of creating a popsicle reminiscent of everyone’s favorite guilty pleasure (with a lot less of the guilt), we’re turning to almonds to bring our cookie dough fantasies to life.
Tip: Drop a few chocolate chips into your mold after you fill them with the almond mixture. If you notice they sink to the bottom, freeze the mixture first for an hour, then add the chips and insert the sticks, returning to the freezer until completely frozen.
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Recipe: Chocolate Chip Cookie Dough
Yields: about 2 cups, 8 (2-oz.) pops
- 1 cup milk (can substitute dairy-free)
- ½ cup finely ground almond flour
- ½ cup almond butter
- 2 Tbsp packed brown sugar (can substitute no-calorie sweetener)
- 1 tsp vanilla extract
- Pinch of salt
- ¼ cup dark or milk chocolate chips
Calories 161 Fat 12.1 g Saturated Fat 2.2 g Carbs 10.3 g Fiber 2 g Sugar 7.1 g Protein 5.2 g