Watermelon and strawberry have evolved to be one of my favorite fruit combinations. Plus, the riper the fruit, the sweeter the pops, so this cool recipe is ideal to enjoy in the heat of summer.

Feel free to reduce the honey in the watermelon and strawberry blend if your fruit is particularly ripe, but be aware that the finished pops will taste a little less sweet once frozen. –Alisa Fleming

Free of: dairy, nuts and gluten, plus the other top allergens.

Makes 4 to 6 Pops

Ingredients

Fruit Layers

• 1⁄4 lb (113 g) seedless watermelon flesh (about 1 ⁄ 2 cup of purée)
• 1⁄2 cup (120 mL or 2.5 oz) fresh or frozen ripe strawberries, halved
• 1 tbsp (15 mL) honey
• 1⁄4 tsp (1.25 mL) fresh squeezed lime juice

Vanilla Cream

• 1⁄2 cup coconut cream* [see “Advice on Substituting Cream”] or full fat canned coconut* milk
• 1 tbsp (15 mL) honey
• 1⁄4 tsp (1.25 mL) vanilla extract

Method

1. Combine the watermelon, strawberries, 1 tbsp of honey and the lime juice in a blender. Purée until smooth. Pour into a glass measuring cup, and quickly rinse the blender jar.
2. Combine the coconut cream or coconut milk, remaining 1 tbsp of honey and the vanilla in the blender. Purée until smooth.
3. Pour the fruit blend into 4 to 6 pop molds until they are roughly ⅓ full. Freeze the pops for 30 minutes.
4. Remove the pops from the freezer, and divide the vanilla cream among the pops to make the second layer. Freeze the pops for 30 minutes.
5. Remove the pops from the freezer, and pour the remaining fruit blend over the pops to make the third layer. Place the popsicle sticks into the pops, and freeze the pops for 1 to 2 hours, or until completely frozen.

Recipe Variations

• Quick Blended Cream Pops: For a super fast two-step recipe, skip the layers and simply blend all of the ingredients together. Fill the pop molds and chill in the freezer for 2 hours or until solid.

• Strawberry Cream Variation: For fruitier pops, blend two ripe strawberries into the vanilla cream before pouring it into the molds.

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Alisa Fleming is Allergic Living’s Senior Editor and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living. She is also founder and chief editor of the popular Godairyfree.org website. Recipe was first published in Allergic Living magazine.

Pie Dough

Ingredients

• 2 1 ⁄2 cups (590 mL) all-purpose flour
• 1 tbsp (15 mL) sugar
• 1 tsp (5 mL) salt
• 6 tbsp (90 mL) vegetable shortening, cubed and chilled
• 12 tbsp (180 mL) unsalted butter, cubed, chilled
• 6-8 tbsp (90-120 mL) ice water

Method

1. Place flour, sugar and salt in a food processor and pulse to combine.
2. Add the shortening and process in short bursts (about 10), until mixture resembles coarse cornmeal. Add the butter and pulse again, about 10 times, until mixture resembles pea-sized crumbs. Transfer to a mixing bowl.
3. Sprinkle 6 tablespoons of ice water over mixture and around edge of bowl.  Stir with rubber spatula, pressing dough into centre until it sticks together. Add remaining water as needed, 1 tablespoon at a time, until dough comes together.
4. Divide dough into 2 even pieces, shape into flattened disks. Wrap disks in plastic wrap; refrigerate 1 hour. Let dough soften slightly at room temperature, then roll out.

Pie Filling

Ingredients

• 5-6 Mutsu apples (or similar), peeled and cored
• 4-5 Granny Smith apples, peeled and  cored
• 1 lemon’s zest and juice (about 3 tbsp)
• 3⁄4 cup (175 mL) brown sugar, packed
• 2⁄3 cup (160 mL) white sugar, plus extra for sprinkling
• 1 ⁄4 cup (60 mL) tapioca flour
• 1 tbsp (15 mL) ground cinnamon
• 1 ⁄2 tsp ground nutmeg
• 1 ⁄2 tsp (10 mL) salt
• 2 tbsp (60 mL) milk or rice milk

Method

1. Pre-heat oven to 425° F. Place a 9-inch pie plate near work area.
2. On a lightly floured surface, roll out one disk of the dough to an approximately 15-inch circumference (fits the pie plate with 1-inch of overhang). Transfer dough to pie plate, press into shape (but leave trim long). Rest shell in the refrigerator.
3. Cut the Mutsu apples into thick cross-wise slices, then cut each slice in half. Cut the Granny Smith apples into thin lengthwise slices. Place sliced apples into a large mixing bowl.
4. Add lemon juice and zest, both sugars, tapioca flour, cinnamon, nutmeg and salt. Toss apples to coat.
5. Pile apples into chilled pie shell, slightly higher in the centre.
6. Roll out second disk to about 13 inches, cut decorative vents into pastry, cover the pie, and trim to fit bottom crust. Seal the two crusts with a little water, and crimp the edge. Brush pie with milk or rice milk and sprinkle with sugar.
7. Bake pie for 20 minutes. Lower temperature to 375° F and bake a further 40 minutes, or until apples test tender with a fork.
8. Cool at least two hours on a baking rack. Serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of:All top allergens and gluten-free.

Ingredients

• 2 ripe pears, cored and cut into eighths
• 6 fresh figs, halved
• 6 Tbsp honey
• 1 lemon
• 1 cinnamon stick
• 1 cardamom pod
• 1 1/2 cups of water

Method:

1. Zest lemon.
2. Combine zest, honey, cardamom, cinnamon, and water in saucepan.
3. Bring to boil, reduce liquid by half.
4. Add fruit to pan and simmer for 4-6 minutes until tender.
5. Transfer fruit to serving dish.
6. Continue cooking liquid until syrupy.
7. Remove cinnamon stick and cardamom pod.
8. Pour sauce over fruit and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe or order an issue, click here.

© Copyright AGW Publishing Inc.

Serves 4-6
Free of: All top allergens, except sulphites (in optional alcohol) and gluten-free
Packed with: Antioxidants, vitamins C, A and E, magnesium

Ingredients

• 2 cups (475 mL) fresh blueberries, washed
• 2 tbsp (30 mL) water
• 1⁄4 cup (60 mL) crème de cassis [Optional. Substitute: water]
• 2 tbsp (30 mL) brown sugar
• 1 tbsp (15 mL) fresh lemon juice
• 1 tsp (5 mL) lemon zest
• Fresh mint leaves

Method

1. In a medium saucepan, combine water, crème de cassis (if using) and sugar over medium heat. Bring to a boil and reduce by about half.
2. Reduce to a simmer, adding blueberries, lemon juice and zest.
3. Cook, stirring occasionally, 8-10 minutes.
4. Set aside and cool.
5. Serve over no-fat, plain yogurt (or soy yogurt). Garnish with mint leaves.

Note: This compote can be made up to two days in advance and stored in the fridge.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To purchase that issue or to subscribe online, click here.

© Copyright AGW Publishing Inc.