June 24 2019 recipe by Megha Barot & Matt Gaedke![Megha Barot & Matt Gaedke]()
, photo by Jill Wallentin![Jill Wallentin]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Jill Wallentin
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb popsicles with lime and berries
A really simple and super refreshing low carb dessert for hot summer days. These fruity homemade pops are sweet, creamy, and better than the store-bought version. The perfect summer treat to have on hand in your freezer!
USMetric
servingservings
Ingredients
- 3½ oz. (¾ cup) 100 g (190 ml) fresh raspberries
- 2 oz. (61⁄3 tbsp) 55 g (90 ml) fresh blueberries
- 14 oz. 400 g canned, unsweetened coconut milk, whisked
- ½ cup 120 ml water
- 2 tbsp 2 tbsp lime juice
- 10 drops liquid sweetener (optional)
- 6 6 popsicle moldpopsicle molds
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Making low carb simple
Instructions
- Set aside a third of the raspberries and blueberries. Add the rest to a bowl and use a blender or a fork to mash well.
- Add the coconut milk, water and lime juice.
- Add 10 drops of liquid sweetener. You can also use less, depending on how sweet you want it to be. Combine well.
- Divide the rest of the berries amongst the popsicle molds.
- Pour the mixture into a beaker, then carefully pour the mixture into the molds. Tap the molds on the counter a few times to get rid of air bubbles. Insert the popsicle sticks, and freeze for at least 6 hours, or overnight.
Tip!
If you have any popsicle mix left after pouring into the molds, freeze it in a separate container.
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