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Matcha Pops

Serves 4 to 6.


    Matcha Pops

    When the mercury soars, nothing helps keep your cool more than a refreshing ice pop. And now the secret is out that fanciful DIY pops let you beat the heat without the sugar-laden, artificially coloured supermarket offerings. Japanese matcha green tea powder infuses these pops with earthy sweetness and Greek yogourt provides creamy body.


    Extra credit

    Sure it’s pricey, but Japanese matcha, which is made from ground tea leaves, contains up to 137 times more antioxidant potency than traditional green tea. Rest assured that a little goes a long way. Also try it in your favourite smoothies.


    Matcha Pops


    • 1 1/2 tsp (7 mL) matcha powder
    • 2 Tbsp (30 mL) steaming water
    • 1 cup (250 mL) light coconut milk
    • 1 cup (250 mL) plain 2% Greek yogourt
    • 2 Tbsp (30 mL) honey
    • 1 Tbsp (15 mL) fresh lemon juice
    • 1 tsp (5 mL) lemon zest


    Per serving:

    • calories109
    • protein6g
    • fat5g
      • saturated fat4g
      • trans fat0g
    • carbohydrates12g
    • fibre0g
    • sodium12mg



    In small bowl combine matcha powder and steaming water; whisk well to create smooth paste. Set aside and let cool.


    In blender container, blend together coconut milk, yogourt, honey, lemon juice, lemon zest, and matcha paste until well combined. Pour mixture into 4 to 6 ice pop moulds, depending on their size, insert wooden sticks, and freeze for about 8 hours.


    To remove pops from moulds, run them under hot water and then gently tug on sticks to loosen.



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