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Raspberry Carrot Popsicle Recipe

Raspberry Carrot Popsicle Recipe

Don’t let the carrot fool you: this easy Raspberry Carrot Popsicle recipe is totally kid friendly.

I just came home with 6 pints of raspberries that were $1 each. They’re going to go quick as you can imagine so I’m spending today whipping up some yummy raspberry treats.

Raspberry Carrot Popsicle Recipe

It’s 97 degrees today in Chicago (in September!) so it’s a perfect treat for Elise and Liam.

The idea to sneak in some carrots came from this carrot mango raspberry popsicle recipe. I altered the recipe by leaving out the mango, altering the raspberry/carrot ratio, lowering the sugar, and instead of cooking the carrots first I just threw them in raw thanks to my BlendTec blender.

Raspberry Carrot Popsicle Recipe

The BlendTec pretty much pulverizes everything, seeds and all, but if you have a less powerful blender you might want to go the carrot cooking route and optionally strain the raspberry seeds.

Raspberry Carrot Popsicle Recipe

No straining for me. The whole project took less than 5 minutes and these Raspberry Carrot Popsicles passed my most picky eater’s taste test with flying colors.

Raspberry Carrot Popsicle Recipe

Ingredients:
1 cup washed fresh raspberries (I think frozen would work too)
1/2 cup raw carrots (I used baby cut)
2 tablespoons sucanat (dried cane sugar) or sugar (or to taste)
1/2 lemon, squeezed

Add everything into your blender. I used raw carrots but you can steam them first if you have a less powerful blender. Push your Whole Juice button (or the most powerful setting on your blender).

Raspberry Carrot Popsicle Recipe

Pour and freeze.

Raspberry Carrot Popsicle Recipe

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