Refreshing Protein Popsicles

Watermelon + Lime Creamsicle

Ingredients

• 1 scoop vanilla Tone It Up Protein
• 8 ounces coconut water
• 5 ounces plain or almond yogurt
• 2 cups watermelon juice
• 1 lime, zest and juice
• 1 Tablespoon honey or brown rice syrup

Directions

1. Add all ingredients to a high-speed blender and blend until smooth.
2. Pour into popsicle molds and freeze for at least 4 hours or until solid.

Coolin’ Kale

Ingredients

• 1 scoop vanilla Tone It Up Protein
• ½ cup kale
• ½ cup frozen mango
• ½ cup frozen pineapple
• ½ teaspoon fresh ginger
• 1 cup coconut water
• ½ avocado
• ½ lime, juiced

Directions

1. Blend all the ingredients until smooth and pour into popsicle mold.
2. Freeze for about 12 hours or until solid.

Sunset Spice

Ingredients

• 1 scoop vanilla Tone It Up Protein
• ½ peeled orange
• ¼ teaspoon cayenne
• ¼ teaspoon ground turmeric
• ½ cup frozen pineapple
• ½ cup unsweetened almond milk
• ½ cup sliced carrot
• ¼ cup Greek yogurt

Directions

1. Blend all the ingredients until smooth and pour into popsicle mold.
2. Freeze for about 12 hours or until solid.

Pretty in Pitaya

Ingredients

• 1 scoop vanilla Tone It Up Protein
• ½ packet pitaya
• ⅓ cup frozen raspberries
• ½ lime, juiced
• ¼ teaspoon ginger
• ½ cup Greek yogurt
• ⅓ cup unsweetened coconut milk from a carton

Directions

1. Blend all the ingredients until smooth and pour into popsicle mold.
2. Freeze for about 12 hours or until solid.

Spirulina Swirl

Ingredients

• 1 scoop vanilla Tone It Up Protein
• ½ cup unsweetened almond milk
• ½ cup plain Greek yogurt
• 1 cup frozen blueberries
• ¼ teaspoon spirulina
• 1 teaspoon maple syrup

Directions

1. Blend all the ingredients until smooth and pour into popsicle mold.
2. Freeze for about 12 hours or until solid.

Sweet Summer Lime

Ingredients

• 1 scoop vanilla Tone It Up Protein
• ½ cup unsweetened almond milk
• 1 cup frozen strawberries
• ⅓ cup plain Greek yogurt
• 1½ limes, juiced

Directions

1. Blend all the ingredients until smooth and pour into popsicle mold.
2. Freeze for about 12 hours or until solid.