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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
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This blissful originally appeared on TCOYD: Taking Control of Your Diabetes. Republished with permission.
Made with Greek yogurt and sweetened naturally with honey, these popsicles are a creative way to enjoy the flavors of key lime pie in a lip-smacking lightened up version.
Pucker-Up Zesty “Key Lime Pie” Popsicles
Cool, creamy, sweet, and slightly tangy, these popsicles are a refreshing treat for the summer heat.
Servings 3 popsicles
Calories 192kcal
Ingredients
- 2 cups Greek yogurt
- 2 cups coconut chunks unsweetened, I used Trader Joe’s brand frozen “Just Coconut Chunks”, thawed
- 2 tablespoons honey you can choose to omit, or use a sugar-free sweetener
- 4 limes zested and juiced
- 1 Thinster brand coconut cookie per popsicle you can omit them, or use any graham cracker/vanilla wafer type small cookie
Instructions
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Blend thawed coconut chunks for a few minutes in a food processor until they are at a fine crumbly state.
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Add lime juice, zest, and honey, and pulse blend for a few seconds at a time, scraping down the sides of the food processor if necessary.
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Transfer the mixture into a bowl and add yogurt. Fold mixture until well combined.
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Fill popsicle molds.
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Crumble 1 cookie per mold. Insert popsicle base/handle (if included, or insert popsicle sticks. The mixture is thick enough so they should stay placed without partially freezing first).
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Freeze at least 4 hours or overnight.
Notes
When releasing the popsicles from mold, you may have to run them under warm water for a few seconds on each side to loosen them from the mold.
Nutrition
Calories: 192kcal | Carbohydrates: 16.5g | Protein: 3.5g | Fat: 12.1g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
Looking for something special ? Find The Lowest Price HERE
The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
