Orange Mango Carrot Popsicles

Orange Mango Carrot Popsicles

Break out the juice machine and make delicious, refreshing, and all natural Popsicle.  Even those picky eaters that shun veggies won't know the carrots are what make these icy pops so sweet and healthy.  One of that many things I love about these treats is their vibrant orange color and the fact they are 100% All Natural!! No coloring, preservatives or additive :D

The trick to a good popsicle is to not add water.  So don't try to take a short cut by using store bought orange juice of any kind.

Here's what I used:
2/3 C Carrot juice (1lb bag)
1- 4lb Bag of Navel Oranges juiced
2 Mangoes
1/2 C Light Agave Nectar (optional)

Listen, these measurements are really by preference.  You add as much or as little of each as you feel you'd like.  The first batch of these I made the family wasn't too keen on the carrot flavor.  Well that's not completely accurate, my niece Audrey who can't stand veggies loved these Popsicle and she knew there was carrot in them.  My sister wanted them to be even sweeter even though the carrots and mangoes are very sweet hence the addition of the agave nectar.  So, it really does depend on your own personal pallet.

I love these Groovy Popsicle molds from Tovolo.  They're big and the grooves make them fun! Plus the handle has a little cup that catches the drips.  Wash and dry your molds and secure them in their stand. 

 Wash carrots and run them through the juicer.  I love my Jack LaLanne Power Juicer because it runs so quietly and the motor doesn't get bogged down when I add the fruit/vegetables.  Plus clean up truly is a breeze and it is not all that expensive. 

 Juice.....

 

Juice....

 Juice some more!

Juice the oranges.  I'm thinking about ordering an electric orange juicer from Amazon.com.  What do you think?  Do you have one? How often do you use it?  I think I would drink more fresh orange juice if I had one. 

This recipe was originally going to be just orange and carrot, but I found these gorgeously ripened mangoes in the fruit bowl so I may as well throw them in! Select the ripest mangoes you can find they should have an even dark pinkish color on both sides and be soft to the touch but not mushy.  Wash them and dry them with a clean towel.

Using a sharp knife very carefully cut around the large stone inside by cutting straight down both sides of the mango. 

Score the mango slices in a crisscross pattern then flip the slices inside out.  Simply cut the square sections off and place in the blender.

Once you have the mango cubes in the blender add Orange juice, Carrot Juice and agave nectar.  Blend until smooth.  This should be enough liquid to fill at least a dozen standard size Popsicle molds, if not add a bit more orange juice.

 If you are using agave now would be the time to add it.  Start with 1/2 C then add more if desired.

Fill your molds and freeze for at least 4 hours. Be sure to leave a 1/4-1/2 inch of head space room at the top of each mold.  This is going to be one Yummy Summer!!!

Orange Mango and Carrot Popsicles

Makem', Tastem' and Let me know what you think! :D


I used these products for this recipe and encourage you to do the same.  (P.S. The Juiceman is on my wishlist. ;) )
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What are some of your favorite fruit/veggie sweet treat combinations?  Let me know in the comments!

Low Calorie Chocolate Soufflé

Just in time for Valentine's Day!                      

This Low Calorie Chocolate Soufflé says I Love You in a ooey-gooey way he'll never forget! 
 

Believe it or not I didn't have any ramekins, so I headed off to the Salvation Army to see what they had. Imagine my delight when I found this cute cupcake design.  I'll go to a department store later to buy a full set, but for now this will do just fine.  

Low Calorie Chocolate Soufflé has a delicate crust on the outside and a smooth rich creamy center.  It has to be served immediately from the oven so it is warm and still inflated, it deflates as it cools, but trust me there will be no time for it to cool.  You will want to gobble it up quickly!  

This recipe make two perfectly sized Low Calorie Chocolate Soufflés, ideal for Valentines Day, or a just because desert or snack.   

These airy chocolate cakes puff up nicely in mini soufflé dishes (ramekins). To serve four, use five teaspoons flour and double the remaining ingredients. (Doubling the flour would make the base too heavy.)

Ingredients:

• Cooking spray 4 1/2 tablespoons granulated sugar, divided*

• 1 tablespoon all-purpose flour

• 1 1/2 tablespoons Dutch process cocoa*

• 2 tablespoons fat-free milk

• 1/4 teaspoon vanilla extract

• 1 large egg white

• 1 teaspoon powdered sugar

Preparation

Preheat oven to 350°

Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium-low heat.
 

Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla. 

Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form.
 

Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.

Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level.
 

Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. 

Sprinkle each soufflé with 1/2 teaspoon powdered sugar. 

Serve immediately.  152 calories per serving. ENJOY!

 Tips

• When whipping these up be sure your mixing bowl and whisk are very cold. I store my whipping tools in the fridge a few hours until I'm ready to use them.  

• Your egg white needs to be room temperature, so let your egg set on the counter for a few hours as well.    

• Use a folding technique when bringing the chocolate mixture and egg white together, you don't want to deflate all your efforts. 

These  steps will get your whites to whip up into stiff peaks making for a very fluffy soufflé.

*Sugar in the Raw

*If you don't have Dutch-Processed or Alkalized Unsweetened Cocoa Powder visit Joy of Baking.com for substitution tip for Natural Unsweetened Cocoa Powder