Mocha Pops

Just about the time my daughter turned 2 months old, we discovered she has a milk, soy protein intolerance (MSPI). I was nursing and wanted to continue so I’ve been following a milk-free diet for a little over a month. I love my milk and ice cream, but knew I wanted to make this work if I could. Lately it has left me feeling a bit deprived so I’ve been trying to fill this milk-free void in my life. No cheese, no ice cream, no big glass of skim milk with my dinner. (I know, you can hear the violins playing in the background.) Needless to say, I’ve been looking for new ways to fulfill my sweet tooth since so many great desserts have milk as an ingredient. I found a simple recipe in one of my Better Homes and Gardens cookbooks and knew it would be easy to modify and still be a sweet treat for me to enjoy.

coffee + a little cream + chocolate syrup = mocha pops

It really is that simple. These can easily be modified to your tastes. I used rice milk instead of half and half. You could simplify this even further by using a chocolate almond milk instead, for example. Wouldn’t a coffee and caramel popsicle be delicious?

Mocha Pops

3 cups of brewed coffee, chilled

3/4 cup half and half (use fat-free for a lighter option)

1/2 cup chocolate syrup (use reduced-calorie or sugar-free for a lighter option)

15 3-ounce plastic cups (or popsicle molds if you have them)

15 popsicle sticks (wooden craft sticks) or plastic spoons (optional)

1. Combine coffee and half and half. Add chocolate syrup. Whisk until well mixed.

2. Pour coffee mixture into plastic cups and cover each with foil.

3. Use a knife to make a slit on each foil cover, then insert the popsicle sticks or plastic spoons. Freeze for about four hours.

4. Run a little warm water around outside of cup to release the popsicle, then enjoy!

I’ve found the cup makes a great resting place for a partially eaten popsicle. I just never know when my 3-month-old daughter will need me!

Want more frozen dessert inspiration? Check out 30 other recipes from other dietitians below…

Stephanie Howard – Give them Something Better

Frozen Peanut Butter Pie

Emma Stirling – The Scoop on Nutrition	Greek Yogurt Pavlova Popsicles
Cherie Schetselaar – Grain Crazy	Blackberry Lemon Almond Torte
Emma Cutfield-The Hearty Heart	Coconut Ice, Blueberry and Cocoa, Joint Healing Dessert
Carlene Helble- Carlene’s Figments	Peanut Butter Banana ‘Ice Cream’ Sandwich
Janel Funk – Eat Well with Janel	Peanut Butter and Jelly Ice Cream
Kat Lynch – Eating The Week	Coconut Chia-Seed Fruit Pops
Dr Barb, Nutrition Budgeteer	Simply Fruit Mango-Pineapple Sorbet
Rebecca Scritchfield – MeFirst	5-minute Frozen Peach Pie
gretchen – kumquat	chocolate “ice cream” bars
Emily Greenfield – The Nutriscientist	Honey and strawberry semifreddo
Liz Marr – Liz On Food	Peach Lavender Ice Cream
Elizabeth Jarrard- Don’t (White) Sugar-Coat It	Adult Popsicles: Frozen Boozy Treats
Regan – The Professional Palate	Frozen Samoas Pie
Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen	Healthy Blueberry and Mango Snow Cones
Jessica Fishman Levinson – Nutritioulicious	Watermelon Sorbet
Alexandra Caspero- Delicious Knowledge	Mango & Coconut Popsicles
Karman Meyer- Nutrition Adventures	Coconut Ice Cream with Strawberry Puree
Yuri – Chef Pandita	Acerola Chia Lime Popsicles
Kristen Bourque- Swanky Dietitian	Peanut Butter Coffee Popsicles
EA Stewart-The Spicy RD	Luscious Lemonade Pie
Danielle Omar – Food Confidence RD	Banana Soft Serve
Katie Caputo- East Meats West	Auntie Rosie’s Ice Cream Pie
Alysa Bajenaru – Inspired RD	Coffee Granita
Serena Ball- Teaspoon of Spice	Splendid Key Lime Frozen Yogurt
Nicole Ferring Holovach – Whole Health RD	Peaches and Rum Ice Cream Pie
Lisa @ Healthful Sense	Peanut Butter Vanilla Soft Serve
Jackie Mills – Delicious Diabetes Cooking	Summer Fruit Popsicles
Kristina LaRue- Love and Zest	Frozen Berry Yogurt

 

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