Creamy Adzuki Bean Popsicles

1 Reviews
100% would make this recipe again

A creamy and refreshing popsicle recipes that features a classic Japanese ingredient: adzuki beans.

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Ingredients

1 cup milk, whole, 3.3% 250 mL
1 1/2 cup adzuki beans (canned) 375 mL
1/2 cup sweetened condensed milk 160 g
6 wooden coffee sticks

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Combine the red beans and milk blender or food processor. Blend for 1 min then add the condensed milk. Purée until smooth.
  2. Fill 6 popsicle moulds with the mixture then place them in the freezer for 30 min, until the mixture thickens. Meanwhile, soak the coffee sticks in water. Insert the sticks, keeping them as straight as possible. Return the popsicle molds to the freezer for another 5 hours.
  3. When ready to serve, run the molds under warm water for 3 to 5 seconds, and then gently pull the popsicle out.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

190

Fat

4 g

6 %

Saturated 2.3 g
+ Trans 0.1 g

12 %

Cholesterol

10 mg

Sodium

60 mg

2 %

Carbohydrate

32 g

11 %

Fibre

4 g

18 %

Sugars

17 g

Net Carbs

28 g

Protein

8 g

Vitamin A

3 %

Vitamin C

1 %

Calcium

13 %

Iron

9 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin
Good source of  :
Fibre, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B12, Zinc
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2, Vitamin D
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Milk and Alternatives 0
Meat and Alternatives ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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