Best Strawberry Popsicles Recipes

STRAWBERRY BANANA COCONUT POPSICLES RECIPE BY TASTY

Steps:

• Place the coconut milk, strawberries, banana, and honey in a blender and blend until the mixture is smooth.
• Pour the coconut mixture into popsicle molds filled almost to the brim.
• Freeze the popsicles for at least 4 hours.
• Unmold the popsicles.
• Enjoy!

KIWI STRAWBERRY POPSICLES RECIPE BY TASTY

Steps:

• Cut kiwis and strawberries into thin slices. Remove kiwi skin, and discard strawberry tops.
• Fill the popsicle mold with the fruit.
• Fill in the gaps of air with water.
• Freeze the popsicles for at least 5 hours.
• Take the frozen popsicles out of the ice molds and enjoy!

STRAWBERRY LEMONADE POPSICLES

Steps:

• In a blender, combine strawberries, sugar, and lemonade. Blend on lowest setting just until combined with small pieces of strawberries still visible, 5 to 10 seconds, depending on blender model.
• Divide mixture between popsicle molds and freeze.

EASY STRAWBERRY POPSICLES

Steps:

• 1. Remove 6 medium sized dark red strawberries from the pint of strawberries. Save them for later.
• 2. Process the strawberries, yogurt, vanilla and coconut milk creamer (like coffee creamer but made from coconut milk) in a blender until smooth.
• 3. Remove to a 4 cup pitcher and chop up the remaining strawberries fairly small and add them into the liquid. Give it a good stir with a spoon.
• 4. Pour into your Popsicle holders and place in the freezer for at least 3 hours or until frozen through.
• 5. Enjoy

STRAWBERRY RHUBARB POPSICLES

Steps:

• Put rhubarb and sugar in a saucepan over medium heat.
• Cook, stirring often, until rhubarb is cooked (it should mush up like applesauce).
• Put rhubarb mixtures, strawberries and yogurt into a blender and puree.
• Pour into popsicle molds and freeze.

STRAWBERRY & MANGO W/CHAMOY POPSICLES

Steps:

• I did not measure my ingredients but will next time I make these. (My measurements above are all estimated.) I blended frozen strawberries, cream & sugar till I got a pour-able consistency. Then, I did the same with the mango.
• I started out pouring a small amount of strawberry mixture & then some chamoy....next the mango mixture and again chamoy. I will try to add a few more layers when I make them again.
• Freeze & serve with your favorite Mexican meal as I did or just for a fun frozen treat on a hot summer day.

EASY STRAWBERRY POPSICLES

Steps:

• Clean the strawberries and remove the stems. Set 6 berries aside for later.
• Put the strawberries, yogurt, vanilla and creamer into the blender and process until smooth. Transfer to a 4 cup measuring cup.
• Chop up the saved strawberries and add to the liquid mixture. Give it a good stir.
• Pour the liquid into your popsicle molds and put in the freezer for about 3 hours, or until frozen through.
• Bon Appetit!

STRAWBERRY CHEESECAKE POPSICLES

Steps:

• In a high-power blender or food processor, mix together cream cheese, 12 ounces strawberries, and yogurt.
• Finely dice remaining strawberries fold them into the yogurt mixture.
• Pour yogurt mixture into popsicle mold until it reaches about 1/2" from the top.
• In a small bowl, mix together graham cracker crumbs and butter. Evenly spoon graham cracker crumb mixture on top of each popsicle mold.
• Place the lid on your popsicle mold and place a popsicle stick into each popsicle.
• Freeze for at least 3 hours or until you're ready to eat.

STRAWBERRY CHEESECAKE POPSICLES®

Steps:

• In a food processor, pulse Gluten Free Original Pretzel Crisps® Minis to a fine crumb consistency. Mix in a bowl with vegetable oil and set aside.
• Place strawberries, cream cheese, confectioners' sugar, yogurt, and almond milk into a food processor. Mix on low until strawberries are broken down and ingredients are combined and creamy.
• Pour strawberry mixture into a Popsicle® mold or any silicone mold. Carefully press Pretzel Crisp® crumbs on top to cover. Stick a Popsicle® stick or decorative straw into each mold and freeze until hard.

STRAWBERRY POPSICLES

Steps:

• 1. Place sliced strawberries in a blender.
• 2. Add the sugar and water.
• 3. Place lid on blender, and process until all ingredients are smooth.
• 4. Pour strawberry mixture into (3-ounce) popsicle molds. (You may need to use a spoon to remove some of the foam that accumulates to the top of the popsicles. And after removing the foam, fill remaining popsicle molds with a bit more of the strawberry juice.)
• 5. Place popsicles in the freezer, until they've firmed up completely. (I place mine over night in the freezer.)
• 6. *Note: For those who are Type 2 Diabetic, use 24 packets of Saccharin Sweetener, or another kind of sugar substitute.

STRAWBERRY AND CRANBERRY POPSICLES

Steps:

• Place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Increase the heat to high and bring to boil for 1 minute. Set aside to cool completely.
• Pour the sugar syrup and cranberry juice into a large jug and stir to combine. Pour half the cranberry mixture into 8 x 1/3 cup-capacity (80ml) ice-pop molds. Place 2 strawberry slices into each mold, insert ice-pop sticks and freeze for 4 hours. Pour remaining cranberry syrup into molds. Divide remaining strawberry slices between molds and freeze for a further 4 hours or until frozen.

STRAWBERRY CHEESECAKE POPSICLES - LOW CARB RECIPE - (4.7/5)

Steps:

• 1. Place cream cheese in a food processor and process until smooth. 2. Add cream, powdered erythritol, lemon juice, lemon zest and stevia extract. Process until well combined. 3. Add 1 1/2 cups of the strawberries and process until almost fully smooth. Stir in remaining chopped strawberries. 4. Pour mixture into popsicle molds and push popsicle sticks about 2/3 of the way into each (I recommend getting wooden sticks, as they tend to grip the mixture better and don't come out when you are trying to unmold the popsicles). 5. Freeze at least 4 hours. To unmold, run under hot tap water for 20 to 30 seconds, and then twist stick gently to release. Notes Serves 12. Each serving has 3 g of carbs and 1 g of fiber. Total NET CARBS = 2 g. 122 Calories; 12g Fat (83.6% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 63mg Sodium. Read more at http://alldayidreamaboutfood.com/2013/06/strawberry-cheesecake-popsicles-low-carb-and-gluten-free.html#0RQBjhAbhSlYLOFF.99