Treat yourself with these scrumptiously refreshing lemon cream pops, sweetened with a touch of honey.
Folks, it’s hot outside. Just in case, you know, you’ve been hiding in a cave somewhere or locked away in an office. It’s what I have dubbed “the death heat” here in northern Alabama. And with this kind of heat, I’m like anyone else who wants to enjoy something COLD. This citrusy goodie is just what you’ll need to give yourself a break in the heat.
These wonderful lemon pops have a divinely creamy texture while being light and refreshing. They are low in sugars/carbs, with just a touch of honey, and of course they are paleo & keto friendly.
Paleo Lemon Cream Pops
Treat yourself with these scrumptiously creamy lemon pops, sweetened with a touch of honey.
- 1 can coconut milk 14 oz.
- 1 c almond milk
- 1 tsp vanilla extract
- 1/4 c raw honey
- 1 whole lemon
To begin, combine the coconut milk, almond milk, vanilla extract and raw honey in your blender.
Zest the entire lemon, making sure to only get the rich yellow, and not the white, bitter pith underneath. Place the zest in the blender.
Cut the lemon in half and squeeze the juice from both halves of the lemon into your blender.
Close your blender and blend until the mixture is slightly frothy. That helps the zest to stay suspended in the liquid rather than settling down in the bottom.
Carefully pour the liquid into your pop molds. How many this makes will vary upon the size of your molds.
Place them in your freezer until fully frozen. About 1-2 hours, depending upon their size and your freezer.
To serve, set the mold on your table or counter for just a couple minutes at room temperature. This will allow the outside of the pop to soften and the pop will slide right out of the mold.
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This recipe was shared in Meal Plan Monday.