In this post I’m sharing a refreshing snack or dessert recipe from my new co-authored Kindle book, The 2 Day a Week Diet Cookbook. Yes, as the title suggests, the regime only requires dieting on two days a week. The diet plan, which is also known as the 5-2 or fast diet in Britain, where it is the rage, does work. My co-author and I, and our husbands have all lost weight on the plan,
I’m proud to tell you that The 2 Day a Week Diet Cookbook has been getting wonderful reviews on Amazon–in fact, almost every reviewer has given our work a perfect 5 stars! In case you’re interested, we are right now in the process of creating a soft-cover edition of the book, which should be available in the fall.
Luscious, Low-Cal Pomegranate Ice Pops
Ruth, my co-author, and I find these pops a tempting sweet treat that not only provides a number of phytonutrients but some very satisfying munching. This makes them a very helpful snack when we feel a little hungry on diet day. One of our objectives was to keep all our recipes simple enough that even those with very busy schedules could make them evenThey are so easy to make and so convenient when we want a little nosh that we keep them in the freezer all the time. Double the recipe if you like. By the way, in the book we provide a full nutritional analysis at the end of every recipe.
Tip: Pomegranate juice is quite sweet without the addition of honey, so feel free to omit the honey from the recipe, if desired. In this case, each pop will have only 46 calories.
1 8-oz bottle pure pomegranate juice
2 tsp honey, optional
1. Thoroughly stir together pomegranate juice and honey in a measuring cup. Pour mixture into 3 3-ounce plastic cups, dividing equally.
2. Cover each cup with a small square of aluminum foil, smoothing it down over top. Cut a tiny slit into foil in center top of each cup. Slide Popsicle sticks into cups, adjusting so they stand upright.
3. Freeze cups, placed upright in freezer, for at least 3 to 4 hours or until frozen solid.
4. To unmold and store pops, run warm water over sides and bottom of a cup for 6 to 8 seconds. Squeeze on cup with one hand while pulling on stick with the other until pop slides out. Place each pop in a small plastic zip-top bag, and return to freezer.
Pops will keep, frozen and well wrapped, for up to 3 weeks.
Makes 3 60-calorie servings, 1 pop each.
For another recipe from the book, a zesty, hearty Mexican Vegetable Soup, go here.
These are just the thing for a hot summer day! Yum.