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–+ servings

Cherry Protein Popsicles

Author: Jinny Marshall
90kcal
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Prep 10 minutes
Cook 0 minutes
Freeze Time 4 hours
Total 10 minutes
Homemade frozen pops made from blended dark sweet cherries, Greek yogurt and vanilla whey protein, with almond extract and dark chocolate flecks for a Black Forest twist. 10 g protein and 90 calories per popsicle. 8 popsicles per batch. Deep ruby color with whole cherries and chocolate flecks inside. No ice cream maker, sugar-free.
Servings 8 popsicles
Course Dessert, Snack
Cuisine American

Ingredients

For the popsicle base:
  • 2 cups frozen dark sweet cherries 300 g, pitted, divided
  • 1 cup Greek yogurt 240 g, 5% fat
  • 1/3 cup vanilla whey protein powder 30 g
  • 3 tablespoons allulose 36 g
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 to 3 tablespoons milk of choice optional, for blending
For the Black Forest touch:
  • 3 tablespoons dark chocolate flecks sugar-free, finely chopped
  • 1/2 cup cherries chopped and reserved
For garnish
  • Fresh cherries with stems

Equipment

  • Blender
  • 8-cavity popsicle mold
  • Wooden popsicle sticks
  • Measuring cup with spout

Method

  1. Reserve cherries and prep chocolate. Chop 1/2 cup of the cherries into small pieces and set aside. Finely chop the dark chocolate into flecks. Both go in at the end, not the blender.
  2. Blend the base. In a blender, combine the remaining 1 1/2 cups cherries, Greek yogurt, whey protein, allulose, almond extract, vanilla and salt. Blend on high 60 to 90 seconds until smooth and deep ruby red. Add milk 1 tablespoon at a time only if too thick.
  3. Stir in cherries and chocolate. Pour the blended base into a measuring cup with a spout. Gently stir in the reserved chopped cherries and dark chocolate flecks. Do not blend.
  4. Fill the molds and insert sticks. Pour into each cavity to about 1/4 inch from the top. Tap the mold on the counter to release air bubbles. Insert sticks. If your mold has no lid, freeze 1 hour first, then insert sticks.
  5. Freeze and unmold. Freeze 4 to 6 hours or overnight until solid. Run the outside of the mold under warm (not hot) water 10 to 15 seconds and pull each pop out gently by the stick. Garnish with a fresh cherry if desired.

Nutrition

Serving8popsiclesCalories90kcalCarbohydrates10gProtein10gFat2gSaturated Fat1gSodium85mgSugar6gCalcium80mg

Notes

  • Use frozen dark sweet cherries (like Bing). Avoid tart Montmorency, which need much more sweetener.
  • Do not skip the almond extract. Cherry needs almond the way blueberry needs lemon.
  • Stir the chocolate in, do not blend it, so it stays as distinct flecks.
  • Allulose only among sugar-free sweeteners. Erythritol and stevia turn pops icy.
  • Whey or casein protein only. Plant proteins make pops grainy.

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