At least one baby ago, my friend Jordyn shared this recipe with me. That was before she moved as far west as she could go, and I moved as far east as I could go, in the continental US. And just now, I’m having sweet, aching longings for our summery Saturday market mornings at the St. Pete farmer’s market, where one could wander for hours, leading up to a cold treat of fruity, surprising combinations in flavor at our favorite popsicle cart. More than that, I’m missing my dear foodie friend.
So today, I’m sharing this recipe she created for raspberry avocado popsicles, so we can all have popsicle JOY. Enjoy!
I know some people might not think avocado sounds yummy in a popsicle. I’m weird, because I do… but if you don’t, I promise, this avocado is “invisible,” both in appearance and flavor. It adds a hint of sweetness and the tiniest bit of needed creamy texture, and a whollop of nutritional benefits… so give it a try!
I know I’m not the only one excited for autumn, but sad to see summer days go away. Here’s your way to stretch out the summer a bit longer, and make a sweet, healthy treat.
- 3 6-ounce containers fresh raspberries
- ½ cup sugar
- 2 tablespoons fresh lemon juice
- ½ of an avocado, diced
- Purée all ingredients along with ¾ cup water in a blender or food processor until smooth. Add in avocado and pulse until mixed. Pour mixture into popsicle molds. Freeze until firm or overnight. When ready to eat, run molds under warm water to loosen. Remove from molds and enjoy!!
I made the following changes to Jordyn’s yummy treats:
I replaced the sugar with 3 tablespoons raw honey.
I used 3 cups raspberries.
Like this recipe? I’d love for you to share. 🙂
These recipes were also shared in a Facebook Live broadcast I did for Sal et Lux blog. Take a peek for two other recipes!