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Glow Pops: You Need These Superfood Lollipops In Your Life

Wellbeing / posted 2 weeks ago / Claire Blackmore

Glow Pops: You Need These Superfood Lollipops In Your Life

Glow pops are *the* most lickable, instagramable way to get a pop of nutrients – with minimal effort too. You just blend up some health-boosting ingredients, set in the freezer on a stick and then slurp the lollipops in the sunshine. Wellness food author Liz Moody, shares with us four juicy new glow pop recipes to get your tongue around.

Neapolitan glow pop

Liz says: “Neapolitan ice cream technically refers to the combination of several flavours. The original version from Naples was usually more like spumoni, with pistachio, chocolate, and cherry or strawberry ice cream, but this recipe riffs off the classic flavour combination of smooth and buttery vanilla, sweet and fruity strawberry, and rich chocolate. Chia seeds are the secret that allows this pop’s layers to remain distinct, while also adding tons of fiber, protein, and good fat – they give the pops a creamy, almost gelato-like texture and the final result is as decadent as a childhood ice cream sandwich. Strawberries, beyond being the pretty, fruity counter to the vanilla and chocolate, are rich in vitamin C, which helps create skin-boosting collagen. You can put aside any leftover strawberry compote to use as an oatmeal or toast topping, or mix chia seeds into it to make a jam”.


  • Makes 5 or 6 pops


  • 112 cups frozen strawberries
  • 13 cup plus 114 cups full-fat coconut milk
  • 512 tablespoons chia seeds
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla bean powder (or pure vanilla extract)
  • 2½ tablespoons plus 1¼ teaspoons honey
  • 4 teaspoons raw cacao powder

How to make

  • In a small saucepan, cook the strawberries over low heat, breaking them up with the back of a wooden spoon, for about 20 minutes, or until completely thawed. Bring to a simmer and cook, stirring occasionally, for 10 minutes more.
  •  Transfer 1cup of the strawberry compote to a small bowl and add the 13 cup milk and 2 tablespoons of the chia seeds. In a separate small bowl, stir together the remaining 1¼ cups milk and 3½ tablespoons chia seeds. Let both sit for 15 minutes, or until a thick gel forms.
  • Transfer the milk-chia mixture to a blender. Add half the salt, 1½ teaspoons of the vanilla, and the 2½ tablespoons honey. Blend until smooth, stopping to scrape down the sides of the blender as needed. Set aside half the mixture. Add the cacao powder to the mixture in the blender and blend until combined. Transfer to a bowl and rinse out the blender.
  • Blend together the strawberry-chia mixture and the remaining 1¼ teaspoons honey, salt, and ½ teaspoon vanilla extract until smooth.
  • Spoon the chocolate mixture into each pop mold until it is one-third full, then add the strawberry mixture until the molds are two-thirds full, and fill the remaining space in the molds with the vanilla mixture. Tap the molds on the counter between each layer to remove any air bubbles.
  • Freeze for 1 hour, then insert sticks and freeze for 6 hours more or overnight, until solid.

Cucumber mint mojito glow pop

Liz says: “The perfect way to cool down and quench your thirst, this pop is all about hydration. Cucumber has the highest water content of any food, and contains an antioxidant called quercetin, which has been found to be anti-inflammatory and bloat-reducing. The lime adds sunscreen-like qualities (citrus zest has been shown to be a skin protectant!) as well as an awesome zip in the flavour, while the mint complements it with an icy burst of refreshment”.


  • Makes 5 or 6 pops


  • 1 medium cucumber, peeled and coarsely chopped
  • Zest and juice of 1 lime
  • ¼ cup lightly packed fresh mint leaves
  • 1 cup water
  • 2 tablespoons honey

How to make

  • Blend together all the ingredients until very smooth.
  • Pour the mixture into pop molds and freeze for 1 hour, then insert sticks and freeze for at least 4 hours more, or until solid.

Olive oil chocolate rosemary glow pop

Liz says: “The chocolate and rosemary here hit your tongue first—sweet, rich, and earthy—before being grounded by the savoury olive oil. The result is rich, creamy, and luxurious. This is a pop you can serve as dessert after a swanky dinner party. Afterward, you can tell your friends they consumed tons of heart-healthy fat, plenty of antioxidants, and even a bit of antiviral and antibacterial essential oils. They might thank you, or they might be too busy asking for more”.

Olive oil chocolate rosemary

  • Makes 5 or 6 pops


  • 6 tablespoons coconut sugar
  • 1²⁄³ cups full-fat coconut milk
  • 3 sprigs fresh rosemary
  • 6 tablespoons raw cacao powder
  • 2 tablespoons olive oil
  • Flaky sea salt, for garnish

How to make

  • In a small saucepan, combine the coconut sugar and coconut milk and heat over medium heat, stirring, until the sugar has dissolved. Add the rosemary and bring to a boil, then remove from the heat. Cover and let steep for 20 minutes.
  • Remove and discard the rosemary, then transfer the mixture to a blender. Add the cacao and olive oil and blend until completely smooth.
  • Pour the mixture into pop molds. Freeze for 1 hour, then insert sticks and freeze for at least 4 hours more, or until solid. Just before serving, unmold the pops and sprinkle generously with flaky sea salt.

Watermelon lime glow pop

Liz says: “Is there anything more refreshing than icy-cold watermelon? There isn’t much to this pop, but there doesn’t need to be – the zesty acidity of the lime is just enough to brighten the sweet and juicy watermelon. There’s a reason we crave watermelons when we’re sweating: they’re 91 percent water and, therefore, super-hydrating. That other 9 percent packs a heavy nutritional punch as well—watermelons contain more lycopene than tomatoes, and an amino acid called L-citrulline that’s been found to relieve muscle pain.  Did you know watermelon is both a fruit and a vegetable, and is a cousin to cucumber, pumpkin, and squash?”


  • Makes 5 or 6 pops


  • 3 cups watermelon, in 1-inch cubes (about 20 ounces)
  • Zest and juice of 1 lime

 How to make

  • Blend together all the ingredients until smooth (you can leave some chunks of watermelon if you like).
  • Pour the mixture into pop molds and freeze for 1 hour. Insert sticks and freeze for at least 4 hours more, or until solid.

Get help with recipe unit conversions here

From GLOW POPS: Super Easy Superfood Recipes to Help You Look and Feel Your Best by Liz Moody (Photography  Lauren Volo), published by Clarkson Potter, an imprint of Penguin Random House.

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