Pomegranate Cherry Chia Seed Ice Pops Food

ACAI YOGURT POPS

Steps:

• Combine the acai, banana, mango, pineapple and coconut water in a blender. Puree until smooth.
• Layer the fruit puree and yogurt in 10 ice pop molds, starting and ending with the puree (2 or 3 layers of each). Swirl slightly with a skewer. Add sticks and freeze until solid, at least 6 hours.
• Line a baking sheet with parchment paper. Place the granola on a large plate. Fill a short wide glass with about 2 inches of yogurt (about 1/2 cup). Remove the pops from the molds and lay on the prepared pan (return to the freezer if they begin to soften). Working quickly, dip each pop in the yogurt at an angle, then dip in the granola and return to the pan. Freeze until the yogurt hardens, about 1 hour.

HEALTHY CHOCOLATE-CHIA PUDDING POPS

Steps:

• Combine the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan and set over medium-low heat. Cook, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the chocolate mixture into a medium bowl. Stir in the chia seeds and vanilla. Let cool to room temperature, about 1 hour.
• Cover and refrigerate the mixture until chilled and the chia seeds are plumped, about 1 hour more, stirring halfway through.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.
• The pops will keep in the freezer for up to 2 weeks.

MANGO, COCONUT AND CHIA SMOOTHIE

Steps:

• Stir the chia seeds and coconut milk together in a small bowl. Allow to sit for 30 minutes so that the chia seeds plump slightly.
• Put the mango, 2 tablespoons cold water, honey if using, lime juice and ice cubes into a blender. Blend on high until very smooth. Add the chia seed and coconut milk mixture and pulse until just combined; avoid blending the chia seeds too much. Add 1 to 2 tablespoons of cold water if needed to adjust consistency.