Happy Fourth of July Weekend! Here is just a little something to keep you cool as you celebrate!
Not only are these gluten-free, but they naturally sweetened and colored with pureed watermelon–nothing else! What a fun treat for the 4th!
2 cups seedless watermelon, cut into chunks
½ cup fresh or frozen (defrosted) blueberries
Popsicle Molds of your choice, even paper dixie cups
1. Place watermelon chunks into a blender or food processor and puree. Set aside.
2. Peel and slice the banana and kiwi. Place 2 slices of each fruit into each pop mold. Then drop equal amounts of blueberries into each mold.
3. Use a popsicle stick to press the blueberries between the kiwi and banana slices, forcing them against the walls of the mold.
4. Fill the molds with watermelon puree.
5. Add sticks and freeze.
To remove the pops from the molds, briefly place them in a bowl of hot water to loosen them.
Adapted from: Kelly Brozyna, the author of four gluten-free cookbooks, including The Spunky Coconut Dairy Free Ice Cream