Carrot Ginger Ice Pops Recipes
HONEY GINGER CARROTS
Carrots sweetened with honey and lemon, with a hint of ginger.
Provided by Linda
Categories Side Dish Vegetables Carrots
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
- In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g
CARROT-GINGER ICE POPS
It's easy to love a summery treat with high levels of beta-carotene, the antioxidant-like orange pigment found in carrots that helps fight inflammation and cancer-causing free radicals. Made with four ingredients and no added sugar, these citrusy pops take 15 minutes to make and spend the rest of the time firming up in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h15m
Number Of Ingredients 5
Steps:
- Using a sharp knife, remove and discard peels and piths of oranges; chop fruit and discard seeds. Place in a blender with carrot juice (such as Lakewood Organic), hulled and halved strawberries, chopped fresh ginger, and a small pinch of kosher salt; process until smooth. Pour into ice-pop molds; freeze at least 4 hours (or serve over ice as a "juice").
CARROT CAKE ICE POPS
This recipe can be varied a few different ways.
Provided by Jenna
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine baby carrots, milk, brown sugar, white sugar, cinnamon, ginger, salt, and nutmeg in a blender; blend until smooth. Add ice cream and continue blending until evenly mixed.
- Pour carrot mixture into molds and freeze until slushy, about 1 hour.
- Remove from freezer and stir in walnuts evenly; insert pop sticks and freeze until solid, 3 to 6 hours.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 24.8 g, Cholesterol 21 mg, Fat 11.7 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 3.9 g, Sodium 171.1 mg, Sugar 20.9 g
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- First, scrub/clean your carrots* well. I tend to do this immediately after buying them, so I don't have to do this each time I want to use a carrot.
- To prepare the ginger, first, scrub it well to clean it ( optionally, you can peel it- though organic ginger can be left unpeeled).
- If you want to make this juice with a (high-speed) blender, then you'll need to peel and chop the carrots into 1-2" pieces, add the chopped, peeled ginger, and then add around 1/4-1/2 cup of water to the blender too ( to help it blend without diluting the juice TOO much).Blend it until pureed. It will look like a thick smoothie consistency.
- Carrot juice is best consumed immediately for the highest amount of nutrients. Though you can store leftover carrot ginger juice in an airtight container in the fridge for up to two days if needed.You can freeze the juice too - though it separates when thawing so is then best used for culinary uses like dressings, etc. You could also pop a few of the carrot ginger juice ice-cubes into smoothies.
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