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Tropical Refreshment: The combination of watermelon, kiwi, and coconut water brings a tropical vibe right to your glass, perfect for a summer refreshment or a momentary escape to the beach. Naturally Sweet and Tangy: Enjoy the natural sweetness from watermelon and banana, balanced with a tangy kick from kiwi and lemon, making every sip delicious.
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Method: Cut the watermelon and put them in the juicer. Take 2 kiwis, cut them into small pieces. Add half a cup of water to the chopped fruits and grind it. Filter the juice with the help of a strainer and drink it. Try making this juice and let us know in the comment section below!
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Blueberry Kiwi Watermelon Smoothie Calories — A Not-So-Guilty Pleasure. A homemade blueberry kiwi watermelon smoothie typically has roughly 92 calories per serving (200 ml, one glass). The amount of calories you need per day varies depending on your gender, age, height, weight, activity level, and overall health.
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STEP 1: Blend the Fruits & Mint Leaves. In a blender or food processor, blend the watermelon chunks and mint leaves until fully pureed. Strain through a fine-mesh strainer and chill. Clean the blender and then blend the kiwis until fully pureed. STEP 2: Make the Lemonade.
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Place all watermelon in a blender and process until smooth. Place kiwi slice in mold and fill popsicle wells with watermelon juice. Continue layering like that until wells are full. Insert popsicle stick and let freeze until solid. **NOTES** (1) If your watermelon is not at its peak and lacking some sweetness, add 1 tablespoon of agave syrup at.
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Ingredients. 2 cups seedless watermelon chunks. 2 kiwis, peeled and chopped. 2 cups non-fat vanilla yogurt. 1 cup ice. Sprigs of fresh mint for garnish. Make Recipe. Powered by Chicory.
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Put back the mold in the freezer and wait until the watermelon popsicle is completely frozen. Add a thin layer of coconut yogurt over the watermelon popsicle and put back the mold in the freezer and let it freeze for an hour and a half. Peel and cut the kiwi in cubes and blend it in a blender or a food processor.
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Add 2 tbsp of sugar and mix until smooth. Set aside the watermelon slush and repeat the process with the kiwi. I recommend tasting the separated slushies at this point and adjusting the sweetness to your liking! To Serve: Fill about 1/4 of the glass with kiwi slush and the rest with watermelon slushie!
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Instructions. Clean BlendJet 2: water, dish soap, power, rinse. Charge for up to 15 blends. Align arrows, add ingredients, liquid first, leave space. Secure lid, press power; 20 sec for texture. Clean immediately. Dice watermelon, scoop flesh, remove seeds. Peel/chop kiwi, pit date. Add to blender with ice, blend for a smooth consistency.
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Pour the kiwi into the bottom of your popsicles molds and place in the freezer for at least an hour. When ready, blend up all of the water melon and pour it into the popsicle molds on top of the mostly frozen kiwi. Place the popsicle sticks into the watermelon puree and place the mold back into the freezer for at least an additional hour.
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Once the watermelon layer is frozen, prepare the coconut milk later by whisking together the coconut milk and one Tablespoon of monk fruit. Pour the coconut milk into each mold on top of the frozen watermelon. Return to the freezer and freeze for one hour. Prepare the kiwi layer by peeling the kiwis and roughly chopping them.
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Process in a food processor or blender until smooth. Pulse to get any remaining chunks. You'll need 2 cups of puree. Fill each of 10 popsicle molds about 3/4 full with the watermelon juice. Set in freezer for 30 minutes to firm up. Meanwhile peel the kiwi and cut into chunks. Puree in the same manner.
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Peel and chop the kiwi. Add all ingredients to the blender, adding the liquids first and breaking the banana into pieces. Blend until smooth, adding a splash more water if necessary. Eat immediately or store up to 1 day refrigerated in a covered jar.
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Wash and dry strawberries, then carve off the outer edge, keeping just the bright red fruit for the pizza. Cut slices into small pieces and sprinkle over the cream cheese fluff topped cookies. Arrange 8 chocolate chips on each cookie to create watermelon seeds. Refrigerate until ready to serve.
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Instructions. At the bottom of the mason jar or cup, layer the kiwi around the rim. Take a generous amount of ice cubes and fill in the middle and a nice layer after the kiwi. Cut the watermelons into eatable chunks and then layer them in last. Pour in the coconut water and then serve with a straw and fork! Enjoy!
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Directions. Juice, in this order, the kiwis, watermelon and limes, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice.
