Ruby Red Ice Pops
Prep time
Cook time
Total time
Copyright Toby Amidor, Create-Your-Plate Diabetes Cookbook, American Diabetes Association, 2020. Photo courtesy of Mittera.
Cuisine: Dessert
Serves: 9
  • 1½ cups 100% pomegranate juice
  • 1 cup fresh or frozen strawberries
  • ½ cup cauliflower florets, roughly chopped
  • ½ cup nonfat plain Greek yogurt
  • Zest of 1 lemon (1 tablespoon)
  • ¼ cup pomegranate arils
  1. Place the pomegranate juice, strawberries, cauliflower, Greek yogurt, and lemon zest in a blender or food processor and blend until completely combined and smooth, about 1 minute.
  2. Place 1 teaspoon of the pomegranate arils into each of 12 standard ice pop molds. Using a ⅓-cup scoop, pour ⅓ cup of the blended mixture into each of the popsicle molds, then insert a popsicle stick into each one. Freeze until the ice pops are set, at least 4 hours.
Nutrition Information
Serving size: 1 popsicle Calories: 40 Fat: 0 g Saturated fat: 0.1 g Trans fat: 0 g Carbohydrates: 8 g Sugar: 7 g Sodium: 10 mg Fiber: 1 g Protein: 2 g Cholesterol: 0 mg
Recipe by Toby Amidor Nutrition at