Make: Kale-Fudge Popsicles and Other Veggie-Loaded Pops

There’s a lot of buzz floating around the new 50 Shades of Kale cookbook, the cheekily named new recipe book co-authored by Skinny Chef Jennifer Iserloh and Dr. Drew Ramsey. Among the countless recipes featuring this nutrient packed leafy green is a delicious sounding gem of a dessert. Yes, a dessert with kale in it. I thought it sounded weird, too, but I’m not going to knock it until I try it! Check out the recipe and other pops made with equally unsuspecting veggie combos.

Kale-Fudge Popsicles
via Skinny Chef

Who said indulgent cocoa flavored pops laced with exotic spices like coriander can’t have a healthy dose of fiber from kale?

Tropical Avocado Popsicles
via Cooking Stoned

Okay, okay, avocados are technically a fruit, but they suffer from the same mistreatment as tomatoes: Most people think of them as vegetables. And so I give you the tropical avocado popsicle, a totally vegan number that gets a kick from terragon and lime juice and creaminess from avocado and coconut milk.

Sunshine Beet Popsicles
via Little Market Kitchen

Beets provide a surprise “earthy note” to these bright citrusy pops infused with carrots, oranges and raspberries.

Cucumber Mint Popsicles
via Prudent Baby

Beyond refreshing and light, this pop made with cucumbers, mint and lemon could easily be translated into a low-cal cocktail. Just sayin’.

Carrot Cake & Almond Butter Popsicles
via Katie Did

Don’t let the name fool you! This recipe is a much healthier alternative to the cake, with carrot puree and coconut milk as the star ingredients.

Photo: Shutterstock