Beat the Heat! It’s time for the kids to cool off. Frozen ice pops are easy to make and a healthy alternative to store-bought ice cream snacks. Use pureed fruit or fruit juice for these ice pops—any fruit will work. Use ice pop molds or ice cube trays for freezing—you choose. This recipe for Raspberry-Gelatin Ice Pops has the added benefit of incorporating collagen into your kids’ diets.

Servings: 6 3-ounce ice pops
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 2 hours 30 minutes

2 cups raspberry puree (or other pureed fruit or fruit juice)
1 tablespoon gelatin

1. Wash raspberries and puree in a blender until you’ve obtained around 2 cups of puree. Two pints of raspberries without sugar or 1 ½ pints with ¾ cup of sugar will yield 2 cups of raspberry puree.
2. Soften gelatin by adding it to a bowl with a quarter cup of raspberry puree (or juice).
3. In a saucepan, heat about three-quarters cup of puree (or juice) over low to medium heat. As it starts to get warm, add in softened gelatin and stir until it is well dissolved.
4. Remove saucepan from heat and stir in remaining raspberry puree.
5. Pour raspberry-gelatin mixture into ice pop molds and freeze for two and a half hours or more. If gelatin mixture is still fairly warm after adding in remaining cold raspberry puree, let it cool off before placing in freezer. Add a food-safe stick to each ice pop—gelatin will hold them in place while freezing.
6. Remove from molds and serve. If you are having a hard time getting the ice pops out of the molds, run them under warm running water for a few seconds before pulling them out.

ENJOY!