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Strawberry Swirl Creamsicles (Paleo Vegan)

Yields9 ServingsPrep Time10 minsTotal Time10 mins

In the Pacific Northwest June is strawberry season & my mind is constantly thinking of new ways to incorporate strawberries into my recipe creations. June is also the start of summer and time for no bake and frozen desserts. These promise to be a hit with everyone as they were with my kiddo taste testers. Make sure you allow at least 8 hours for these to set up in the freezer before you dive in. As for popsicle molds, I recommend stainless steel. I have both stainless steel and silicone molds and while I like both, I find that they come out much easier from the stainless steel. Run a little warm water on the outside of the mold and they will release. I find the silicon molds needed both warm water and pushing with my hands on the bottom of each mold to get them to release.

 1 lb fresh strawberries, hulled and halved
 zest from 1 large orange
 2 -3 tbsp maple syrup or 4 tbsp grape nectar {I use Domaine Sante Bored o Blanc}or coconut nectar syrup
 1 ½ tsp vanilla extract
 1 lb non dairy yogurt, preferably unsweetened I use 1 tub of Original Lavva Pill nut yogurt (16 ounces)

Place strawberries, orange zest, sweetener and vanilla in your blender and pulse until you have a fairy smooth mixture (leave them a tiny bit chunky-don't totally puree them).


Pour yogurt into a medium bowl. Add the strawberry mixture. Use a spatula to swirl the strawberry mixture into the yogurt, making sure not to stir as you want to retain the separate white and red swirly layers.


Carefully spoon or pour the mixture into 9 popsicle molds, insert popsicle sticks and place in the freezer to firm up for at least 8 hours. To remove frozen popsicles I find running a little warm water on the outside of the mold works to gently release them.

Nutrition Facts

Serving Size 1 popsicle

Servings 0