Kale Fudge Pops: “50 Shades of Kale”

Fifty-Shades-Kale-CoverMy brand new, full-color version of Fifty Shades of Kale, co-authored with Dr. Drew Ramsey is available now in bookstores. Written with a playful nod to its inspiration, FIFTY SHADES OF KALE introduces kale as an enticing seductress whose nutrient powers and mouth-watering flavor make her one sought-after vegetable. The book offers a nutritional overview, kale cooking tips, and a tutorial on the various varieties of kale, as well as 50 delicious ways to have your kale and eat it too, including:
• Breakfast Favorites like as Huevos Rancheros, Blueberry Kale Smoothie, and Cheddar Kale Omelet
• Snacks, Starters, and Sides such as Kale Chips, You Are My Goddess Guacamole, and Hot Bacon Kale
• Vegetables and Grains, including Mushroom and Kale Risotto, Warm Kale with Beets and Ginger, and Cream of Kale Soup
• Meat and Poultry, such as Beef and Kale Tacos, Linguine with Sausage and Kale, and Chicken Enchiladas • Drinks and Desserts like Kalejitos, Cherry Kale Camparis, and Chocolate Chip Kale Cookies

Combining the nutritional science behind a popular superfood with recipes that are inventive and delicious, FIFTY SHADES OF KALE is a cookbook of culinary seduction. Here’s a sneak peak to tempt you: a perfect summer frozen treat.

Kale Fudge PopThese rich, indulgent fudge pops get a boost of fiber thanks to a hearty dose of kale. You might not think of fiber as sexy, but getting adequate fiber can lead to flatter abs and clearer skin. Fiber also helps to maintain the balance of healthy bacteria in your intestinal tract, which promotes immunity and can even enhance your libido. Seconds, anyone?

Serves 8

1 cup granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground coriander
2 cups warm water
1 cup torn kale leaves

In a large saucepan, combine all ingredients except kale and add the warm water. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes stirring occasionally until the mixture is smooth and thick. Remove from the heat and cool to room temperature. Place kale in a powerful blender, such as a Blendtec, and blend until very smooth. Stir the kale into the chocolate mixture and divide evenly among 8 ice pop molds and insert ice pop sticks.

Freeze for at least 4 hours before serving. The pops will keep for up to 3 weeks in an airtight container in the freezer.

Nutritional Stats Per Serving (1 pop): 127 calories, 2 g protein, 32 g carbohydrates, 1 g fat (1 g saturated), 0 mg cholesterol, 4 g fiber, 8 mg sodium

Comments

  1. marjorie Ingerman says:

    I love Kale and have been baking it to eat like potato chips. Also to crumble on sandwiches, casseroles, veggies, even ice cream. I love it, it is so cheap and easy to use. Have a great Kale salad recipe.

  2. Hi: I think the idea of eating kale is great. With this recipe though you fail to mention the effects with that amount of sugar, that’s a lot of sugar in this recipe. It probably over runs any health benefits.

    Glenn

    • Jennifer Iserloh says:

      Hi Glenn,

      Thanks for your comment. No the sugar doesn’t really “cancel out” the nutrients, especially since we use low amounts, it’s 2 tablespoons per pop. You can also use stevia in place as an option. Keep in mind this a dessert, and we have plenty of savory dishes in the book without sugar that are great for the whole family.

      • Mary Goodson says:

        Um…. 2 Tb per pop IS a LOT of sugar!!! ;-)

        • You can substitute stevia in place of the sugar or do half and half. But it’s a dessert after all as I mentioned in the comments below. I did try to skim back but cocoa powder is extremely bitter…

          • Mary Goodson says:

            Excellent point. I’d use the honey instead. Local, raw honey, ideally. That way I can enjoy my treat without feeling like I’m harming my body. =)

          • Absolutely but keep in mind honey contains the same amount of “sugar” in the form of fructose and glucose, and similar in calorie content compared to granulated sugar. It still effects blood sugar. On the other hand honey is great for allergy prevention, has a small dose of anti-oxidants, and it’s also a great way to support your local farmer.

  3. Any idea if raw honey would work for this recipe?

Speak Your Mind

*