Keto Strawberry Yogurt Ice Pops 🍓
Summery Keto Strawberry Yogurt Ice Pops 🍓
Equipment
- Medium Saucepan
- Ice Cream Molds
Ingredients
- 1.5 cups hulled strawberries (fresh or frozen)
- 2 tablespoons water
- 1/3 cup monk fruit sweetener (or your preferred keto sweetener)
- 3/4 cup heavy cream (or full-fat coconut milk/almond milk for dairy-free)
- 1 cup plain unsweetened Greek yogurt (or coconut yogurt for dairy-free)
- sugar-free vanilla extract A splash of
Instructions
- In a medium saucepan, combine the hulled strawberries, sweetener, and water. Bring it to a gentle boil, then lower the heat and simmer for about 20 minutes until the strawberries are soft and the liquid has thickened.
- Mash the berries well to remove any large lumps, then let the mixture cool down a bit.
- Once the berry mixture is cool, stir in the Greek yogurt, heavy cream, and vanilla extract. Whisk everything until smooth and well combined.
- Carefully pour the mixture into your chosen ice cream molds.
- If using wooden sticks: Freeze the molds for 2-3 hours first, then insert the sticks before returning them to the freezer.
- Freeze for at least 12 hours, or until completely firm.
- To easily remove the bars, quickly run the molds under warm water for a few seconds, then gently pull out your frozen treats.
Notes
Nutrition Information:
- Calories: 131 kcal
- Total Carbs: 4.1g
- Net Carbs: 3.0g
- Fats: 10.6g
- Protein: 1.3g
