Antioxidant-Rich Watermelon & Blueberry Collagen Ice Pops, From A Nutritional Psychiatrist
Who doesn't love a tasty frozen dessert on a hot summer day? If you're looking for a treat with a little more nutritional pizzazz, a homemade ice pop is sure to satisfy—specifically when it's packed with one hidden healthy ingredient: collagen powder.
My antioxidant-rich watermelon, blueberry & collagen ice pop.
For this recipe, watermelon acts as a hydrating and antioxidant-rich base. In fact, watermelon contains lycopene (an antioxidant also found in tomatoes), which can help to protect your cells from oxidative stress.
Beyond delicious and nutritious watermelon, these pops also feature blueberries and collagen powder, which both elevate the antioxidant perks. That's because in addition to collagen peptides, mbg's beauty & gut collagen+ contains an array of other beauty and gut-centric bioactives and micronutrients, to promote glowing skin, strong hair and nails, and gut health (including antioxidant vitamins C and E, plus turmeric and broccoli extracts).* Not to mention, blueberries are naturally rich in anthocyanins and vitamin C, a water-soluble nutrient that supports collagen production in the body.*
In other words, even though these pops have a simple ingredient list, all the components work harmoniously together.
Enjoy these pops poolside for a hydrating and cooling treat that you can rest assured will provide your body with some wonderful, nourishing ingredients.
Uma's Watermelon & Blueberry Collagen Ice Pops
- 2 cups seeded, chopped watermelon
- 1 cup almond or coconut milk (optional)
- ½ teaspoon fresh lime juice
- 1 tablespoon lime zest
- ¼ teaspoon honey
- ½ cup fresh or frozen blueberries
- 1 scoop beauty & gut collagen+
- Pour watermelon, coconut milk, lime juice, lime zest, honey, and collagen into a blender.
- Puree until smooth.
- Drop 5 to 6 blueberries into ice pop molds.
- Pour watermelon mixture into the molds, until each is nearly full.
- Seal the molds and freeze for 3 hours or overnight.
Uma Naidoo, M.D. is a nutritional psychiatrist, professional chef, nutrition specialist, and author of This Is Your Brain on Food (An Indispensible Guide to the Surprising Foods that Fight Depression, Anxiety, PTSD, OCD, ADHD, and More). She is currently the Founder and Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), the first US clinic of its kind where she consults on nutritional interventions for the psychiatrically and medically ill. Naidoo is also a culinary instructor at The Cambridge School of Culinary Arts. She writes for Harvard Health and Psychology Today and has just completed a unique video cooking series for the MGH Academy, which teaches nutritional psychiatry using culinary techniques in the kitchen.