HOMEMADE POPSICLES

What better treat on a hot summer day than an ice cold popsicle!  Here I have 2 different flavours. The first is a fresh and tangy Creamy Berry & Lemon combo.  The second is “PBBJ”, a play on everyone’s favourite PB&J, with an extra “B” for a twist! 

CREAMY BERRY & LEMON POPSICLES

Ingredients for 8 to 10 popsicles:

• 2 cups higher fat plain Greek or coconut yogurt (I used 8% Greek)

• 1 Tbsp fresh lemon juice

• zest from one lemon

• 1 tsp pure vanilla extract (optional)

• 2 Tbsp collagen peptides (optional, omit for vegan)

• 2+ Tbsp sugar-free confectioners’ or sweetener of choice, adjusted to taste 

• 2 cups fresh blackberries

• 1 Tbsp Flora Elderberry Crystals

• 1 Tbsp Flora Mānuka honey or other sweetener, adjusted to taste

Directions:

1. In a medium bowl, whisk together yogurt, lemon juice, lemon zest, vanilla, and collagen. Add confectioners’ sugar (or other sweetener) to taste.

2. Add blackberries, elderberry crystals, and honey to a blender container and blend on high. Add additional honey (or other sweetener) to taste.*

3. Spoon about 2 tsp lemon yogurt into each popsicle mold. Top with 2 tsp berry purée. Continue to layer alternating 2 tsp lemon yogurt and 2 tsp blackberry elderberry purée until nearly full. Tap each mold to make sure the layers settle.

4. Insert a chopstick or thin skewer into each popsicle and stir a couple of times to create a swirled pattern.

5. Freeze for 6 hours or overnight.

* Note: I like to use the purée with the seeds, but it can be strained if a smoother texture is preferred.

PEANUT BUTTER, BEETROOT & JAM (PBBJ) CREAMSICLES

Ingredients for 8 to 10 popsicles:

• 1 cup plain Greek or coconut yogurt  (I used 8% Greek)

• 1/4 cup natural peanut butter (or substitute sun butter/nut butter of choice)

• pinch of sea salt (omit if nut butter is salted)

• sugar-free confectioners’, or sweetener of choice, to taste

• 2 - 4 Tbsp plain kefir or milk of choice to thin

• 2 cups fresh strawberries 

• 1 Tbsp Salus Red Beet Crystals

Directions:

1. In a medium bowl, whisk together yogurt, peanut butter, and salt. Add sweetener to taste and kefir or milk to thin.

2. Add strawberries and red beet crystals to a blender container and blend on high. Sweeten to taste.

3. Spoon approximately 2 tsp peanut butter mixture into each popsicle mold. Top with 2 tsp strawberry beet purée. Continue to layer, alternating 2 tsp peanut butter yogurt and 2 tsp strawberry beet purée until nearly full. Tap each mold to make sure the layers settle.

4. Insert a chopstick or thin skewer into each popsicle and stir a couple of times to create a swirled pattern.

5. Freeze for 6 hours or overnight.