Flamingo Grapefruit Citrus Yogurt Popsicles
Cool off with this creative and adorable healthier dessert!
Directions
Coconut Pistachio Granola
- Preheat the oven to 325°F and line a baking sheet with parchment paper
- Combine shredded coconut, pistachio pieces, sunflower seeds, and flaxseeds in a food processor and set to "chop" for 10-20 seconds. Don't crush completely and leave some pieces
- Transfer mixture to a mixing bowl and add cinnamon and salt, and stir together
- In a small saucepan, heat almond butter and coconut oil over medium-low heat and stir until melted and smooth (about 2 mins). Remove saucepan from heat and stir in liquid stevia and vanilla
- Pour liquid mixture over nuts and seeds and stir until it's evenly distributed. Spread coated granola onto the baking sheet and bake for 30-35 mins. Stir the mixture every 5-8 minutes so it bakes evenly
Grapefruit Citrus Yogurt Popsicles
- Combine yogurt, grapefruit, salt, lemon juice, and Zevia in a blender and blend until smooth. You can leave it a bit chunky if you like grapefruit pulp. Add stevia to taste (optional)
- Pour grapefruit mixture through a strainer into a large mixing cup. Pour strained mixture into popsicle molds leaving room for expansion and some granola. Freeze the molds for an hour
- 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
- 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).
- When ready to enjoy, just run the molds under warm water until they’re able to come out.
Flamingo Decorations
- On a piece of wax paper, pipe small circles or u shapes for the eyes, and elongated triangles for the beaks, and let set.
- 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
Ingredients
Coconut Pistachio Granola
- 1/2 cup pistachio pieces (raw)
- 1/4 cup coconut (shredded and unsweetened)
- 2 tbsp sunflower seeds (raw)
- 1 tbsp flaxseeds
- 1/4 tsp ground cinnamon
- 1/4 tsp Celtic sea salt
- 2 tbsp nut butter (we used 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 Popsicles
- 1 can Zevia Grapefruit Citrus Soda
- 2 peeled and sectioned grapefruits (save peel for decorating)
- 1 1/2 cups unsweetened vanilla coconut or Greek yogurt
- 1/2 lemon (juiced)
- 1/8 tsp sea salt
- liquid stevia to taste
Flamingo Decorations
- 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
