Strawberry Protein Popsicles
90kcal
Ingredients
- For the popsicle base:
- 2 cups fresh strawberries 300 g, hulled, divided
- 1 cup Greek yogurt 240 g, 5% fat
- 1/3 cup vanilla whey protein powder 30 g
- 3 tablespoons allulose 36 g
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- 2 to 3 tablespoons milk of choice optional, for blending
- Optional:
- 4 to 6 fresh mint leaves small
Equipment
- 8-cavity popsicle mold
- Popsicle sticks (if not built-in)
- Blender
- Measuring cup with spout
- Knife and cutting board
Method
- Prep the strawberries. Hull all strawberries. Reserve 1/2 cup, diced into small chunks. Cut the remaining 1 1/2 cups in half for blending.
- Blend the base. In a blender, combine the halved strawberries, Greek yogurt, whey protein, allulose, vanilla, lemon juice and sea salt. Blend on high 60 to 90 seconds until smooth and vibrant pink. Add 1 to 2 tablespoons of milk if too thick to blend.
- Fold in the chunks. Transfer to a measuring cup. Gently stir in the reserved diced strawberry chunks don't blend, keep them visible.
- Fill the molds. Pour into 8 popsicle mold cavities, leaving 1/4 inch space at top. Tap to release air bubbles. Insert sticks (or freeze 1 hour first if your mold doesn't have a lid).
- Freeze. Freeze 4 to 6 hours or overnight until fully solid. To unmold, run the outside under warm water 10 to 15 seconds and pull each popsicle out by the stick.
Nutrition
Calories90kcalCarbohydrates7gProtein10gFat1.5gSaturated Fat0.7gSodium50mgFiber1gSugar4gVitamin C25mgCalcium70mg
Notes
- Sweetener: Allulose only. Erythritol and stevia crystallize and turn popsicles icy.
- Yogurt: 5% fat Greek yogurt gives the best texture. 0% freezes too icy, full fat too dense.
- Strawberries: Use ripe fresh; frozen (thawed and drained) works better than out-of-season fresh.
- Protein: Whey or casein only. Avoid plant proteins which make popsicles grainy.
- Storage: Freezer up to 3 weeks; quality peak first 2 weeks.