Low Carb Raspberry Yogurt Popsicles

It must be a really strange time to make popsicles. The weather has turned wet in Singapore and there were a couple of times I was caught off guard with either no umbrella or a skimpy umbrella that was no match for the monsoon downpour. And so having been soaked through like a wet cat (and thoroughly chilled too), I have absolutely no explanation why it came on me that I should make popsicles.

Actually I shouldn’t be too surprised; the thought was probably triggered by the fact that I had a batch of freshly made yogurt in the fridge. Helper D has pretty much taken over the making of yogurt in the house. So I’m really blessed to have a constant supply. There are always mason jars of homemade Instant Pot Greek yogurt in the fridge.

I’ve always loved making ice cream and I did go through a prolonged ice cream-making phase in the past. However, sometimes one doesn’t want to sweat over a bain marie to make the custard and that’s where quick Yogurt Popsicles come in.

One of the things that I often keep in the freezer is a bag of berries – raspberries, blackberries or strawberries. These are great low carb fruits that make a great compote and can also be used in these ice creams. The berries also have a beautiful colour and even more layers of colour can be used with different berries.

At the end of the day, the popsicles looked too pretty to eat but it was gratifying that they tasted as good as they looked and were refreshing even on a not-so-hot day!

Yogurt Popsicles” Servings=”12″ Time=”1/2 hour” Difficulty=”Easy”]

Ingredients

  • 3 cups of yogurt (I used homemade Instant Pot Greek yogurt)
  • 2 cups frozen raspberries
  • 1/2 cup swerve sugar substitute
  • 2 tbsp lemon juice
  • 1 tsp liquid stevia

Method

  1. In a saucepan over medium heat, gently heat up the raspberries, sugar substitute, lemon juice. Simmer for about 10 minutes and stir, allowing the raspberries to breakdown.
  2. Take off the heat and pass the raspberry mixture through a sieve. Allow the mixture to cool down.
  3. Mix the raspberry purée with 2 cups of yogurt.
  4. Add the stevia to the plain yogurt.
  5. Put the raspberry flavoured yogurt into a plastic bag and cut off a corner of the bag. Pipe in the raspberry yogurt equally into the popsicle moulds.
  6. Tap the moulds to make sure the yogurt settles evenly.
  7. Put the plain yogurt into another bag and cut the corner of the bag and carefully pipe over the top of the raspberry yogurt. Insert the popsicle sticks and refrigerate until set.

[/recipe]

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