Watermelon Collagen Popsicles
*Paleo & Primal Approved
Prep time: 10 min • Yield: 8 three-ounce servings
Ingredients
- 2 ¾ cups watermelon
- 1 kiwi, cut into slices
- 1 nectarine or peach, cut into slices
- 1 to 2 tablespoons honey, maple syrup, or coconut sugar as needed (optional)
- 1 - 2 scoops Dr. Kellyann's Collagen Peptides, unflavored
- Crush watermelon flesh using a potato masher or your hands reserving all liquid. Measure out 2 ¾ cups flesh. Mix Collagen Peptides with water (1 scoop to 8oz water), and add honey. Place sliced fruit (kiwi and/or nectarine slices) into popsicle molds and add in watermelon flesh, and collagen mixture. Freeze until solid.
- If fruit bar doesn’t come out of the mold easily, run it under hot water for a few seconds.
Variations: This recipe works for any of your favorite fresh summer fruits and/or fruit juices. Here are a few pointers: if your base fruit isn’t as sweet as you like, add in some honey, maple syrup, or coconut sugar. You’ll probably never use more than 1 to 2 tablespoons.
If you’re using denser summer fruit (less watery than melons) such as peaches, nectarines, plums, strawberries, raspberries, blueberries, blackberries, etc. use about 1 ¾ cup fruit and 1 cup of water, fruit juice, coconut water, coconut milk, or almond milk. If you are using summer melons: cantaloupe, honeydew, Crenshaw, watermelon, etc., use only the melon and its juice (don’t add water). If you want a melon creamsicle, use the melon flesh and one of the milk options.
Keep in mind that the taste of frozen fruit is less intense than fruit at room temperature. Don’t be shy with spices and natural extracts such as vanilla or almond extract. Cinnamon and nutmeg really enhance a pumpkin creamsicle; almond extract notches up a banana-almond milk creamsicle. Have fun with it!
Keep thinking Big and living BOLD!
