Kid Approved & Diabetic Friendly

Rocket Pops

We have been on a serious popsicle kick at our house this summer! In anticipation of summer, I purchased two different popsicle mold sets and our freezer has constantly been stocked full of popsicles ever since. Once I discovered how truly easy it was to make homemade popsicles, with fresh ingredients, I haven’t looked back.

And one of the best parts? Many are low carb. So…spoiler alert- you can expect more popsicle recipes coming soon!

SONY DSCWith the 4th right around the corner, I thought I would start by sharing these rocket pops first.

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For these popsicles, all you need is fresh or frozen blueberries and strawberries, and vanilla yogurt.

Rocket Pops Collage-1

They are like a homemade version of Bomb Pops, but made with fresh ingredients and sans the “junk”.

Rocket Pops Collage-2

To make the berry sauce, you will need to bring the berries to a boil, in two separate saucepans, with 1 tablespoon of water in each pan.

Partially cover pans and reduce to a simmer for about 5 minutes until berries are saucy.

Remove from heat and purée each sauce separately in a blender.

Fill pop molds 1/3 of the way with the strawberry sauce. Freeze for about 20 minutes. You want the strawberry sauce to be slushy so that it won’t mix with the yogurt layer, but not all the way frozen.

Fill the pop molds with 1/3 of the yogurt.

Top off the pop molds with the blueberry sauce.

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Insert popsicle sticks. Freeze for 3 hours or until solid.

Once they are completely frozen, carefully remove pops from molds. You can run some warm water over the molds to make this easier.

After that you are ready to serve your kids a sweet treat that they are sure to love!

Rocket Pops

Rocket Pops

Ingredients

  • 1 1/2 cups fresh or frozen blueberries
  • 1 1/2 cups fresh or frozen strawberries
  • 6oz vanilla Greek yogurt

Instructions

  1. In two separate saucepans bring berries to boil with 1 tablespoon of water in each pan. Partially cover pans and reduce to a simmer for about 5 minutes until berries are saucy.
  2. Remove from heat and purée each sauce separately in a blender.
  3. Fill pop molds 1/3 of the way with the strawberry sauce. Freeze for about 20 minutes. You want the strawberry sauce to be slushy so that it won't mix with the yogurt layer, but not all the way frozen.
  4. Fill the pop molds with 1/3 of the yogurt.
  5. Top off the pop molds with the blueberry sauce.
  6. Insert popsicle sticks. Freeze for 3 hours or until solid.
  7. Carefully remove pops from molds, you can run some warm water over the molds to make this easier.

Notes

For me, this recipe made about 6 pops (this may vary depending on the size of your specific popsicle molds).

Each serving (1 popsicle) has approximately: 62.3 Calories, 0.3g Total Fat, 3.1g Protein, 12.6g Carbohydrates, 2.2g Dietary Fiber, 8.6g Sugar, 0mg Cholesterol, 14g Sodium.

http://fingerprickingood.com/2013/06/26/rocket-pops/

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