Red Velvet Cupid Pops
This Valentine’s Day, we are whipping up a treat for the whole family that’s sweet and red and full of veggies, of course! Red velvet cupcakes are a Valentine’s hallmark, so we’ve reinvented them into a frozen pop and given them a hidden veggie boost. They come together the night before, and look gorgeous and festive for all of your sweeties!
Cream Cheese top:
-1/4 cup vanilla yogurt
-1/4 cup of cream cheese
-1/2 tsp vanilla extract
-1/2 tbsp agave
-1/8 cup of coconut water
1/2 cup of beets (roasted or steamed)
-1 cup yogurt
-2 tbsp cocoa powder
-2 tbsp agave
The cream cheese “topping” will go in the bottom of the popsicle mold, so you will
need to make that first. Simply blend all of the ingredients together with a whisk until smooth and pour into the tip of the popsicle molds (should fill about 1½ inches). Freeze for 2 hours.
Next, puree the cooked beets in a blender or food processor until smooth, and add the next three ingredients. Pour into molds atop the cream cheese and put in the popsicle stick. Return to the freezer and freeze over night. Your Valentine won’t even know they are eating beets!