Avocado Ice Pops

Blend only five ingredients, and you've got yourself a healthy and refreshing treat!

Click to View Video

Yield: 4 Ice Pops

1/2 ripe avocado
1 tablespoon pure honey
1/2 cup coconut milk
1 1/2 tablespoon lime juice
a pinch of salt

1/2 cup chocolate chips (or melting chips)
1/8 cup shredded coconut


  1. Blend avocado, honey, milk, lime juice, and salt until creamy and smooth.
  2. Pour into popsicle stick molds and insert popsicle sticks. (I used my Zoku Duo Quick Pop Maker
  3. Melt chocolate over a double boiler until smooth. Dip frozen ice pops and coat with chocolate. Top with shredded coconut.

Note* If you do not have popsicle stick molds, you can pour avocado mixture into an ice cube tray. Cover tray with wax paper, Press N' Seal, or plastic wrap. Insert popsicle sticks in each ice cube slot. The wrap should hold the stick in place. Freeze until firm. 


Raspberry Sorbet

Click to View Video

Enjoy this fresh raspberry sorbet on a hot summer day. This sorbet is easy to make, healthy, and delicious!

Preparation Time:
Prep Time: 5 Minutes
Inactive Prep: 1 hour

2 – 4


12 ounces frozen raspberries
2 ½ tablespoons sugar
½ cup cold water
2 teaspoons lemon juice
mint leaves for garnish


Put the frozen raspberries, sugar, water, and lemon juice in a blender and blend until everything has been mixed well and the raspberries have been crushed. Pour the sorbet puree into a container/box and store in the freezer until sorbet has turned firm but not into hard ice.
Scoop and garnish with mint leaves.

Chocolate Covered Strawberries

Click to View Video

Take a bite into creamy thick chocolate and juicy strawberries. Yummy!

Preparation Time:
30 minutes

15-20 strawberries


1-1 ½ cups (6-9 ounces) semisweet chocolate morsels
½ cup (3 ounces) white chocolate morsels
1 pound strawberries (about 20) with stems
1 teaspoon heavy cream


Put the semisweet chocolate morsels and the white chocolate morsels into 2 separate heatproof bowls. Fill 2 saucepans with water and bring to a simmer/low boil over medium heat. Put the bowls of chocolate over the water to melt the chocolate making sure that the bottom of the bowl is making contact with the water. Stir until chocolate melts and becomes smooth.
An alternative way is to first put the morsels into microwave safe bowls and microwave at half power for 1 minute. Then stir and microwave again until chocolate melts.

Pour the heavy cream into the white chocolate morsels to help melt the white chocolate until smooth and creamy. Stir until white chocolate melts and becomes smooth.

Line a sheet pan with parchment or waxed paper. Wash and dry the strawberries well. Dip a strawberry while holding the stem into the semisweet chocolate, lift and twist slightly, and set on the sheet pan. Repeat until all strawberries have been dipped into the semisweet chocolate.

Dip a fork into the white chocolate and drizzle on top of the dipped strawberries. Set aside in the refrigerator for about 20 minutes until chocolate sets and becomes firm. Serve cold. Enjoy!