Icy Pops Extraordinaire

Musical accompaniment: "Popsicle Toes" by Michael Franks

Blood Orange & Cream (pop on left) This artisanal spin on the ice-cream-truck classic delivers both fiber and protein, thanks to the fruit-and-dairy combo.

1 small blood orange, peeled and segmented 1/4 cup sugar 1/4 cup water 1/4 tsp vanilla extract 3/4 cup orange juice 1/4 cup 1% milk

Cut orange slices lengthwise into 1/4-inch-thick slices. Boil sugar and water in saucepan, stirring until sugar is dissolved. Reduce heat to simmer, add orange pieces, and cook for 1 minute. Remove from heat and add vanilla.

Combine blood orange–sugar syrup (including orange slices), orange juice, and milk in a bowl. Pour mixture into ice-pop molds, insert sticks, and freeze for about 8 hours.

Per serving: 100 cal, 0 g fat, 23 g carbs, 10 mg sodium, 1 g fiber, 1 g protein

Blueberry-Lavender Lemonade (pop in the middle) Blueberries, especially the wild kind, have among the highest antioxidant count of any berry. And pairing them with an aromatic floral herb like lavender gives these pops a decidedly summery flavor.

1/4 cup sugar 1 tsp culinary lavender 1 1/4 cups water, divided 3 Tbsp lemon juice (or juice of 1 to 1 1/2 lemons) 1/2 cup blueberries, fresh or frozen

Bring sugar, lavender, and 1/4 cup water to boil in saucepan, stirring until sugar is dissolved. Remove from heat and steep for at least 30 minutes. Combine remaining water with lemon juice. Strain lavender from sugar syrup, add syrup to lemon water, and mix well. Evenly distribute into ice-pop molds, filling each about three-quarters full. Drop several blueberries into each mold, until the liquid reaches the top.

Insert sticks and freeze for about 8 hours.

Per serving: 60 cal, 0 g fat, 16 g carbs, 0 mg sodium, 0 g fiber, 0 g protein

Strawberry-Balsamic-Basil (pop on the right) Vinegar punches up the flavor without adding fat, while the hefty helping of strawberries loads these icy treats with all the vitamin C you need in a day.

3 cups fresh hulled or thawed frozen strawberries, divided 2 Tbsp chopped basil, divided 2 Tbsp sugar 2 Tbsp balsamic vinegar

Place 2 cups of whole strawberries in a glass or plastic bowl with 1 tablespoon basil. Top with sugar and balsamic vinegar. Toss and let marinate for 1 hour. Slice remaining strawberries and set aside. In blender, puree strawberry-vinegar mixture until smooth. Add strawberry slices and remaining basil. Mix well and pour into ice-pop molds. Insert sticks and freeze for about 8 hours.

Per serving: 70 cal, 0 g fat, 16 g carbs, 0 mg sodium, 2 g fiber, 1 g protein

*All of the recipes use 3.5-ounce molds and make four treats.

Fabric images thanks to Scalamandre, Island Cloth Collection. Food image + recipes thanks to Woman's Health Magazine.

Off on my bike to get some ingredients at the market.

Yummy.

~m