Sarah Bond is the recipe developer and author behind the food blog, Live Eat Learn, where she uses her backgrounds in nutrition and sensory science to create unique and healthy(ish) vegetarian recipes. She has a tendency to collect too many kitchen gadgets and food props, which is how her love affair with the popsicle mold blossomed.

Here, she takes you on a journey through 75 vibrant recipes guaranteed to help you survive the summer! These approachable and inviting recipes highlight ease and simplicity with natural ingredients and uncomplicated preparations—Sarah keeps your health a top priority by including nutrition information for each recipe, along with helpful substitution and preparation tips to ensure all readers find recipes that suit their diet type.

Categories like fruity, creamy, boozy, and hidden veggie ensure there is something for everyone. Bright, colorful photos of every recipe and a minimalist, trendy design will entice readers to try out both the classic and modern pops, from Orange Creamsicles to Pineapple Upside Down! With innovative, and undeniably refreshing recipes for the whole family, this popsicle-pedia your one-stop-shop for modern, unique pops from A to Z.

My ideal Saturday involves taking the train into Rotterdam to have a large cappuccino at my favorite café. The barista inevitably feels it necessary to point out just how big a “large” cappuccino is, at which point my stuttering attempt to speak Dutch gives away my American-ness, and then everything makes sense to them. Americans like everything bigger! What’s a girl gotta do to get a giant cappuccino around here? I digress. Here are my favorite cappuccino ice pops.

Recipe: Cappuccino

Yields: about 2 cups, 8 (2-oz.) pops

• 1 cup coffee, chilled
• 3 Tbsp honey or sugar, divided
• 1 cup canned coconut milk

1. Stir to combine coffee and 2 tablespoons honey. In a separate bowl, combine coconut milk and remaining tablespoon of honey.

2. Pour coffee mixture into mold so that each well is about half-filled. Gently pour coconut milk over coffee. For more defined layers, place an upside-down spoon just over the coffee layer, then trickle the coconut milk over the spoon so that it slowly pours onto the coffee layer, leaving some space at the top for them to expand. You can also just freeze the coffee layer first, but this creates two distinct layers and I like the frothy look of cappuccinos to show! Insert sticks and freeze until hard (at least 4 hours).

3. Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.

Calories 93  Fat 7.2 g  Saturated Fat 6.3 g  Carbs 8.2 g  Fiber 0.7 g  Sugar 7.5 g  Protein 0.8 g

Sarah Bond

Sarah Bond is the recipe developer and author behind the food blog, Live Eat Learn.

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