5 Homemade Allergy-Friendly Popsicles

Summertime is synonymous with frozen treats. Or at least in my book it is. I absolutely adore popsicles and I buy them regularly at the grocery store. Not your average sugar-water type of popsicles loaded with artificial colors. No, I go for the all fruit popsicles. Why? I feel good about eating them and I feel good about letting my children eat them.

One of the reasons I feel good about popsicles (especially homemade ones!) is that they are a low-calorie sweet, refreshing treat. In today's world of childhood obesity, families need to be thoughtful about snacks, because they can get out of control if you're not doing a good job of regulating them. In other words, taming snacks is part of raising a healthy child.

If you have a child with food allergies, or you have food allergies yourself, don’t let your food allergy hold you back from enjoying popsicles! I’ve come up with 5 different allergen-free popsicles you can make at home. You won’t believe how easy they are to make (and this alone will make you a happier cook)! If you don’t have popsicle molds, you can find them at any cook shop, or you can simply use small paper cups, which is what I often do.

Remember, whenever you freeze fruit, the flavor is intensified. Intense flavor leads to intense satisfaction! And, these popsicles are not only satisfying, they are nutritious too!

1
Raspberry Lemonade Popsicles

raspberry lemonade popsicles
Raspberry Lemonade popsicle. Jill Castle, MS, RDN

You will need:

2 cups of Newman’s Own pink lemonade

½ cup fresh raspberries

 Directions:

Pour ½ cup of lemonade into each of 4 popsicle molds. Drop in 3 or 4 raspberries (or more if you can fit them in!). Freeze for 4 hours or more, until frozen through.

2
Coconut Popsicles

coconut popsicles
Creamy Coconut Popsicles. Jill Castle MS, RDN

You will need:

1 cup of coconut yogurt

1 cup of coconut milk

¼ cup Flaked coconut (optional)

Directions:

Add the coconut yogurt and coconut milk to a blender and blend on high until thoroughly mixed. Pour into 4 popsicle molds and freeze overnight or for at least 4 hours. When ready to eat, dip the popsicle into the coconut flakes.

3
Cherry Banana Popsicles

cherry banana popsicle
Cherry Banana Popsicle. Jill Castle, MS, RDN

You will need: 

1 cup of frozen cherries

1 frozen banana

½ cup of sparkling water (plus more if needed)

Directions:

Place the frozen cherries and banana in a blender. Add about 1/2 cup of sparkling water. Blend on high until the mixture becomes a medium-thick liquid (add more sparkling water if needed to thin out the mix). Pour into 4 popsicle molds and freeze overnight.  

4
Mango Pineapple Popsicles

mango popsicle
Mango Pineapple Pops. Jill Castle, MS, RDN

You will need:

1 cup frozen pineapple

1 cup mango nectar

Directions:

Add the frozen pineapple and mango nectar to a blender. Whiz on high until liquefied. Pour into 4 popsicle molds and freeze overnight.

5
Mango Tango Popsicles

You will need:

1 cup of frozen mango

1 cup of 100% orange juice

Directions:

Add the frozen mango and orange juice to the blender. Blend until liquefied. Pour into 4 popsicle molds and freeze for 4 hours or until completely frozen.

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