For most of us, the summer heat can be unbearable. In the past, we’ve kept things simple and stuck with just some frozen Zevia in a slushie or a Zevia float to cool off. This time, we’re got something way cooler in store. We’re combining our homemade granola (recipe below) with some Grapefruit Citrus Yogurt Popsicles made with Zevia Grapefruit Citrus Soda. Top it all off with some flamingo decorations and you have the dessert of the summer!
Coconut Pistachio Granola Ingredients:
- 1/2 cup raw pistachio pieces
- 1/4 cup unsweetened shredded coconut
- 2 tbsp raw sunflower seeds
- 1 tbsp flaxseeds
- 1/4 tsp ground cinnamon
- 1/4 tsp Celtic sea salt
- 2 tbsp almond butter
- 1 tbsp coconut oil
- 6-9 drops liquid stevia (equivalent to 1 tbsp sugar)
- 1/2 tsp pure vanilla extract
Grapefruit Citrus Yogurt Popsicle Ingredients:
- 1 can Zevia Grapefruit Citrus Soda
- 2 grapefruit, peeled and sectioned (save peel for decorating)
- 1 1/2 cups unsweetened vanilla coconut or Greek yogurt
- juice from half of a lemon
- 1/8 tsp sea salt
- liquid stevia to taste
Flamingo Decoration Ingredients:
- grapefruit peel from the popsicle ingredients
- 1/2 cup unsweetened vanilla coconut or Greek yogurt
- 1/4 grapefruit
- 1/4 cup Lily’s Sweets Dark Chocolate Baking Chips
- 2 strawberries
1. To make the granola, preheat the oven to 325°F and line a baking sheet with parchment paper
2. In a food processor, combine the shredded coconut, pistachio pieces, sunflower seeds, and flaxseeds. Set the processor to “chop” for about 10-20 seconds to break everything down, but not so that they’re completely crushed.
3. Transfer the mixture to a small mixing bowl and add in cinnamon and salt and mix to combine.
4. In a small saucepan, heat the almond butter and coconut oil over medium-low heat and stir until melted and smooth (roughly 2 mins). Remove saucepan from heat and stir in liquid stevia and vanilla.
5. Pour mixture over nuts and seeds and stir until evenly coated. Spread coated granola onto prepared baking sheet and bake for 30-35 mins (stirring every 5-8 mins to evenly bake).
6. To make the popsicles, combine yogurt, grapefruit, salt, lemon juice, and Zevia in a blender and blend until smooth or a bit chunky if you like grapefruit pulp. Add stevia to taste if desired.
7. Pour grapefruit mixture through a strainer into a large mixing cup. Pour the strained mixture into popsicle molds leaving a bit of room for expansion and granola. Freeze the popsicle mold for an hour.
8. While the popsicles set, begin prepping the flamingo design. Using the blender (no need to clean), add 1/4 of a grapefruit and blend until smooth. Mix into 1/4 cup of the yogurt until desired flamingo color is reached. Transfer the mixture to a piping bag or zip lock bag with a hole cut in the corner. Place the other 1/4 cup yogurt in a different bag and put both in the refrigerator until ready to decorate.
9. To make the chocolate decorations, melt the baking chips in a double boiler (glass bowl over boiling water) until smooth and let come to room temperature before transferring to a piping bag or zip lock bag.
10. On a piece of wax paper, pipe small circles or u shapes for the eyes, and elongated triangles for the beaks, and let set.
11. After the hour is up, remove the popsicle molds from the freezer and add a tsp of granola to the top of each popsicle. Insert your popsicle sticks and place back in the freezer overnight (or at least 6 hours).
12. When ready to enjoy, just run the molds under warm water until they’re able to come out.
13. To decorate the popsicles, use a small tear drop or oval shaped cuter to cut 6 feathers out of the grapefruit peel for each popsicle. Overlap them however you’d like (for decoration, not eating). Pipe the grapefruit tinted yogurt into an arch following the outer edge for the neck, and add a circle at the end for the face. Add a small line of the white yogurt in front of the circle, then attach the chocolate eyes and beaks. The cheeks are made by using a small round piping tip to cut circles out of the grapefruit flesh. Enjoy!