Frozen Strawberry Protein Pops Recipe

Find a quiet place to relax and enjoy these frozen protein pops. The creamy taste of strawberry will melt in your mouth.

On a hot summer day, these homemade frozen strawberry pops made with yogurt and a hint of vanilla do not disappoint. They’re wonderfully refreshing: sweet, creamy, and slightly tangy.

There’s something about a frozen treat on a stick that makes me feel like a kid again. I can almost hear the song from the ice cream truck in the distance, and I remember being overwhelmed by the million tasty choices. 

But since you’re making these pops at home, you get to choose the healthiest ingredients. A scoop of whey protein takes these low carb treats to the next level. What a great way to get some extra protein!

One more thing. There’s no cooking necessary.

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and advice to help you stay on track and satisfied.

Strawberries and yogurt create a delicious combination in some of my smoothies and drinks recipes such as my soothing Strawberry and Yogurt Smoothie. Also in a few scrumptious gluten free dessert recipes like my refreshing Chocolate Drizzled Strawberries In Yogurt.

Let me show you how easy these pops are to make.

(Please note that this post includes affiliate links which means I’ll earn a small commission if you buy through the link with no extra cost to you. Thank you for your support!)

Instructions

*Free printable recipe card is available at the end of the post.

This recipe begins with fresh strawberries. Vitamin-packed strawberries are low carb and high in fiber and antioxidant (polyphenols) content.

I always recommend organic berries whenever possible.

You could go with blueberries, raspberries, or any of your favorite berry combinations. If your berries have seeds, you may have to strain out the seeds before adding them to your yogurt mixture.

What is the best way to prepare strawberries?

In order to preserve as much of the fruit as possible, hull the strawberries with a paring knife.

Remove the stems and core beneath the cap by inserting the tip of a paring knife on an angle into the core. Then rotate the knife and fruit in opposite directions until the core is released.

Next, slice them in half.

Now, process your berries in a blender or food processor with stevia natural sweetener and a little salt to brighten the flavor. Set this aside to be added to your yogurt in a minute.

What kind of protein powder is best for popsicles?

Pro tips and recipe notes

• I use this brand of stevia for sweetener because I have found that it doesn’t have a back taste. Give it a try or go with whichever sweetener you prefer.

• I use Muscle Feast whey protein. You can use your favorite protein powder.

• For this recipe, I used Chobani non-fat greek yogurt. 

• I have these popsicle molds. If you don’t have molds, place disposable drinking cups on a sheet pan, and use popsicle sticks. Place the popsicle sticks straight up in the cups after an hour so they’re slightly frozen and the sticks won’t fall over.

• If you use a rigid BPA-free plastic mold as I did, you will need to run it under warm water until the popsicles slide out.

• After your pops are frozen, you can remove them from the molds, place parchment paper between them, and store them in an airtight container in the freezer. They should last for 2 weeks.

Ta-da! With just six nourishing ingredients, these gluten free low carb frozen protein pops are the perfect guilt free poolside or post-workout snack. 

More refreshing treats

Strawberry Granita (Low-Carb And Sugar Free Recipe) – This is a dessert originally from Sicily, similar to snow cones and Italian ice.

Healthy Coconut and Almond Dark Chocolate Bars – These frozen bars are sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.

Sparkling Raspberry Lemonade Pressé – Pour sparkling raspberry lemonade pressé over ice on a hot, summer afternoon and enjoy the delightfully fruity tastes of fresh raspberry and lemon juice.

High-Protein Smoothie With Strawberries– This is the smoothie that inspired today’s popsicle recipe. It has a massive amount of protein so it’s really good for you.

Print Pin Save Saved Recipe!

5 from 1 vote

Frozen Strawberry Protein Pops Recipe

Cook ModePrevent your screen from going dark

With only six nourishing ingredients, these gluten free, low carb frozen strawberry protein pops are the perfect guilt-free poolside or post-workout snack. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Freezer Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 56kcal

Author Barbara Bianchi

Equipment

OXO mixing bowls with pour spout

Food Processor

popsicle molds

Ingredients

• 2 cups of strawberries hulled and sliced
• 1/4 teaspoon of salt divided
• 2 packets of Stevia divided
• 2 cups of yogurt
• 1/2 teaspoon of vanilla extract
• 1 scoop (24 grams) of whey protein

Instructions

• Make space in your freezer for your pop molds to stand upright while they freeze.
• In a food processor or blender, process sliced strawberries, 1 packet of stevia, and 1/8 teaspoon of salt (for about 30 seconds). Set aside.
  2 cups of strawberries
• In a large mixing bowl, combine yogurt with 1 packet of stevia, an 1/8 teaspoon of salt, and vanilla. Stir. Then add protein powder and stir.

  Finally, add strawberry mixture and stir until protein powder dissolves and mixture is well combined.
  2 cups of yogurt, 1/2 teaspoon of vanilla extract, 1 scoop (24 grams) of whey protein
• Pour into molds and add sticks. Freeze 4-6 hours or overnight.

Notes

GET THE FULL VIDEO SO YOU CAN SEE HOW TO MAKE POPS HERE

 

• You could also go with blueberries, raspberries, or any of your favorite berry combinations for this recipe. I always recommend organic berries whenever possible. If your berries have seeds, you may have to strain out the seeds.

• I use this brand of stevia for sweetener because I have found that it doesn’t have a back taste. Give it a try or go with whichever sweetener you prefer.

• Whey is one of the best sources of protein available. I use Muscle Feast whey protein. You can use your favorite protein powder.

• For this recipe, I used Chobani non-fat greek yogurt. 

• I have these popsicle molds. If you don’t have molds, place small paper cups on a sheet pan, and use popsicle sticks. Place the popsicle sticks straight up in the cups after an hourso they’re slightly frozen and the sticks won’t fall over.

• If you use a rigid BPA-free plastic mold as I did, you will need to run it under warm water until the popsicles slide out.

• After your pops are frozen, you can remove them from the molds, place parchment paper between them, and store them in an airtight container in the freezer. They should last for 2 weeks.

Nutrition

Serving: 1popsicle | Calories: 56kcal | Carbohydrates: 6.5g | Protein: 11g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.