It’s been so nice and warm the last couple of days that I couldn’t help myself and made some popsicles. I actually had one for breakfast this morning. They are super easy to make and quite healthy too. I made a reduction with acai pulp, hibiscus tea and banana. Then I swirled it around with Greek yogurt. A guilt free breakfast that tastes like dessert!
This recipe makes about 7 small popsicles
½ cup of dried hibiscus flowers
1 cup of boiling water
100gr of frozen acai pulp
8 tablespoons of honey
1 banana, chopped
2 cups of Greek yogurt
1 tablespoon of vanilla essence
For the chocolate shell:
300grs of dark chocolate, chopped
3 teaspoons of coconut oil
Dried coconut (optional)
Place the hibiscus flowers in a small bowl, add the boiling water and let it steep for 5 minutes.
Once the 5 minutes are up, pass the tea through a sieve and discard of the flowers.
Place the hibiscus tea, 6 tablespoons of honey, acai and banana in the blender. Blend until smooth.
Then place the mixture in a medium saucepan over medium heat. Let it reduce to a thick syrup while stirring so it doesn’t burn. This will take about 5 minutes. Then transfer it to a bowl to cool down.
Once the acai mixture has cooled down, start making the yogurt part. Whisk the Greek yogurt with the remaining 2 tablespoons of honey and vanilla.
Place a bit of the acai mixture in the popsicle molds, then add some of the Greek yogurt and then some more of the acai mixture. Use a toothpick or tip of a knife, to make the swirls. Insert the sticks and freeze overnight.
If you want to coat them in chocolate, microwave the dark chocolate with the coconut oil in intervals of 30 seconds. Stirring in between until it is completely melted. Dip the popsicles in the chocolate shell and immediately sprinkle some of the dried coconut. You can eat them right away. If you want to keep them in the freezer, wrap them individually in plastic film or a Ziploc bag.