I  love leftovers.

Finding creative ways to spice up leftover food is one of my specialties. And lately when I have leftover drinks I’ve been turning them into low calorie desserts!

Bust out the popsicle molds and let’s get started…

• Got leftover coffee? Mix it with a little almond or coconut milk, cocoa powder, and stevia, pour into popsicle molds and freeze! You’ll have a frappuccino fudgsicle in no time!
• Got leftover lemonade? Add a squeeze of lemon juice and stevia, pour into popsicle molds and freeze! Low-cal lemon drop coming right up!
• Got leftover fruit juice? Or fruit that’s just about to go bad? Briefly blend, sweeten with stevia or honey if needed, pour into popsicle molds and freeze! Bring on the berry good brain freeze!

The popsicle possibilities are endless!

These simple and affordable solutions have been helping me cure my afternoon and evening sweet tooth all summer long. If you don’t have popsicle molds ice cube trays or paper cups with chopsticks for handles will do! And to catch drips slide a cupcake liner through your popsicle stick and you’re good to go.

Now I really must go save my morning coffee before it’s too latte!

We all make mistakes, I happen to be exceptionally good at them.

For instance, last week I decided to try my hand at making coconut butter. I read somewhere that all you need to do is toss shredded coconut into a food processor for several minutes and ta-da, instant coconut butter!

Instead of just following those simple instructions I decided to use my Vitamix blender rather than hauling out my food processor. That was the mistake! My 1 cup of shredded coconut just turned into even finer shreds of coconut instead of butter.

So, I tossed my Vitamix container into the sink to clean it out with some warm water and guess what? My coconut butter mistake turned into snow white coconut milk before my eyes. I put the container back on the base and blended it for about 30 seconds, tasted it, added a little bit of stevia and ta-da, instant coconut milk!

Let’s recap…

Instant Coconut Milk

• 1 cup shredded coconut
• 1.5 liters of water
• Stevia to taste

Blend. Enjoy in cereals, shakes, smoothies, baked goods, you name it!

While I did not filter my coconut milk you might want to as it thickened up after refrigerating for a day or two. You can use a nut milk bag if you want to be fancy or just do what I did and toss it back in the blender for a quick refresher.

Now I really must go back into the kitchen…I feel another accident just waiting to happen!

My trainer suggested I add in 1/3 cup light coconut milk into my diet two days a week. According to Krista coconut milk is great for the digestive system and is “very high in GLA which is a fatty acid that makes fat more available as a fuel source.” Sounds good and tastes good to me!

This weekend I made a fabulous cup of Hot Coco(nut milk) by mixing 2 tablespoons of vanilla Protein Freeze with a little water until smooth. Next I heated up 1/3 cup So Delicious Unsweetened Coconut Milk and then stirred in the Protein Freeze mixture. All I can say is you’re welcome.

I’m really loving the So Delicious line of products as they offer a great variety of milks, creamers, ice cream, and cultured products…aka yogurt. If you like your food cholesterol-free, lactose-free, and dairy-free, you’re in luck….this stuff is free of all of that kind of stuff.

And speaking of FREE, 3 Fitness & Spice readers are going to WIN 3 free So Delicious product coupons just by telling us what makes your life So Delicious! Enter your answer in the comments section by 11:59 P.M. EST on Wednesday, February 17th and the winners will be announced on Thursday.

Now I really must go grab a coconut almond ice cream bar…it is So Delicious.