Fourth of July is almost here, and if you are still looking for a refreshing dessert to serve, look no further. This Fourth of July popsicle is the bomb! A combination of raspberries and blueberries, divided by a layer of creamy lemon goodness. I am sure you will love it. Yes, it requires a few extra minutes to get all the layers to freeze properly, but the end result is so worth it! This recipe is from the new Summer Popsicles ebook - hop on over here to check it out. It's free!!! It has over 30 popsicle recipes I have created for you to keep you cool this summer without any yucky artificial additives, without dairy for less bloating, and with yummy goodness to make you feel good inside and out. Download your free ebook here.
And just in case you don't celebrate the Fourth of July, then this is still an amazing popsicle to try :-)
Preparation time: 20 minutes
Makes 4 popsicles:
1 cup raspberries
½ cup water
¼ cup raw cashew nuts
1 Tbsp maple syrup
1 Tbsp freshly squeezed lemon juice
1 cup blueberries
Blend raspberries in a blender for 1 minute until creamy. Pour them into the molds, add the sticks, and freeze. Wait 5 minutes before pouring the next layer.
Next, blend the water, cashew nuts, maple syrup, and lemon juice for 1 minute until creamy. Pour into molds, and freeze. Wait 10 minutes before pouring the next layer.
Blend blueberries for 1 minute until creamy. Pour into molds, and freeze.
Happy Fourth of July!