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.

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Frozen Strawberry Protein Pops Recipe

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.

Video

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

The post Frozen Strawberry Protein Pops Recipe appeared first on Gluten Free Homestead.

All I can say is, “It’s hot outside!” The mercury is rising and icy, strawberry granita is light and cold; just what I need to cool off on these hot summer days.

Earlier this month, I made a sparkling raspberry lemonade pressé with fresh lemons and raspberries.

It was the perfect summer drink, and I loved that because it was homemade, I could sweeten it with stevia and choose organic berries, free of chemicals and pesticides.

As the days grow more humid here, my kids have been eating more ice cream. The pressé gave me the idea to make a healthy frozen dessert for them instead with fresh berries!

For more dessert inspiration, check out my complete collection of dessert recipes. From classic favorites to innovative treats, there’s a gluten free surprise waiting for you at every turn.

What Is granita?

I decided on a strawberry granita, a dessert originally from Sicily, similar to snow cones and Italian ice.

My version is made with organic strawberries and stevia for a refreshingly fun dessert without a drop of sugar.

This summer has been unusually busy. In the past, my family looked forward to summer as a break from the year-long homeschooling schedule.

Now, however, nearly all the children are graduated and busy with their own schedules.

All the more reason why my family appreciated this fruity treat today.

While I savored the delicious icy granita crystals melting in my mouth, I looked around at my children’s faces. They were just as delighted as I was to take a break from work to cool off with this wonderful treat.

Granita is so quick to mix together, and then you just have to return to the freezer every now and then to scrape the crystals as they form.

I didn’t mind at all because it was a particularly hot day, and it was wonderful every time I opened that freezer and felt the gush of cool air.

Want more strawberry goodness? Don’t miss out on these refreshing options: melt-in-your-mouth Strawberry Protein Popsicles, nutritious Berry Good Smoothie or infused Strawberry Lemon Water.

What is the best way to prepare strawberries?

In order to preserve as much of the fruit as possible, hull the berries 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.

Now you’re ready to make your cool summer treat.

Instructions

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

First bring water and stevia to a simmer. Stir so that the stevia dissolves completely. Then let it cool to room temperature.

Place the hulled strawberries in your blender. Add the sweetened water (syrup) and lemon juice and process until smooth, about 1 minute.

Pour mixture into a 9 x 13 baking pan, cover and place in the freezer. And that’s it; only 3 ingredients plus water.

After 40 minutes scrape the icy crystals that have formed on the edges into the middle of the pan with a fork. Repeat this every hour for the next 4-6 hours.

You want to stir often to avoid chunks of ice from forming. An icy sorbet-like consistency is what you want.

I have left my strawberry granita in the freezer overnight. Then I used the fork to scrape it up again before serving.

Pro tips and recipe notes

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Today, I used 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.

Now that you know how to make it, you can make granita in your favorite flavors. Will you go with watermelon, lemon-lime, or mixed berries?

I have heard that almond flavored is popular using puréed almonds, almond paste, and almond extract in the mix.

Or would you like a more savory granita infused with herbs like basil, rosemary, or cinnamon? Or how about wine or champagne?

And be sure to let me know how you make yours in the comments!

This really was love at first taste.

After just one spoonful, all my son Michael wanted to know was when I would be making delicious frozen strawberry granita again!

Go ahead and make strawberry granita this week. There’s a smile and a taste of summer in every spoonful.

More healthy desserts you’ll love

How to make coconut whipped cream Here’s a step by step tutorial for how to make coconut whipped cream from coconut milk. Paired with organic blackberries for anytime you want a dairy free topping. 

Gluten Free Blueberry Muffins (Paleo, Grain Free) – Get your ingredients together, and you’ll be taking these coconut flour blueberry muffins out of the oven in just 25 minutes.

Dark Chocolate Drizzled Coconut Macaroons – Cookies with the healthiest ingredients! Yes, please.

Healthy Coconut and Almond Dark Chocolate Bark – This frozen bark is 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.

Want to save this recipe? Pin it!

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Strawberry Granita (Low-Carb And Sugar Free Recipe)

Light and cold granita is just what you need to cool off on these hot summer days. Made with organic strawberries and stevia; a fun dessert without sugar.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 19kcal

Author Barbara Bianchi

Ingredients

• 1 cup of water
• 8 packs of Stevia (I've found that this brand doesn't have a back taste)
• 16 ounces of strawberries
• 2 tablespoons of lemon juice fresh-squeezed from a lemon

Instructions

• Rinse strawberries. Then hull the berries with a paring knife.

  Remove the stems and core beneath the cap by inserting the tip of the paring knife on an angle into the core.

  Then rotate the knife and fruit in opposite directions until the core is released.
  16 ounces of strawberries
• Bring water and stevia to a simmer. Stir so that the stevia dissolves completely. Then let it cool to room temperature.
  1 cup of water, 8 packs of Stevia (I've found that this brand doesn't have a back taste)
• Place the strawberries in your blender. Add the sweetened water and lemon juice and process until smooth, about 1 minute.

  Pour mixture into 9 x 13 baking pan, cover and place in the freezer.
  2 tablespoons of lemon juice
• After 40 minutes, scrape the icy crystals into middle of pan with a fork.

  Repeat this every hour for the next 4-6 hours. You want to stir often to avoid chunks of ice from forming.

  An icy sorbet-like consistency is what you want. To serve, spoon into chilled dessert dishes.

Notes

Freeze 4-6 hours, scraping frozen crystals with a fork after the first 40 minutes and each hour after that.

Try your favorite flavors

Now that you know how to make it, you can make granita in your favorite flavors. Will you go with watermelon, lemon-lime, or mixed berries?

I have heard that almond flavored is popular using puréed almonds, almond paste, and almond extract in the mix.

Or would you like a more savory granita infused with herbs like basil, rosemary, or cinnamon? Or how about wine or champagne?

Nutrition

Calories: 19kcal

The post Strawberry Granita (Low-Carb And Sugar Free Recipe) appeared first on Gluten Free Homestead.

Pour sparkling raspberry lemonade pressé over ice on a hot, summer afternoon and enjoy the delightfully fruity tastes of fresh raspberry and lemon juice. Mixed with chilled, lightly sparkling water, it makes a wonderfully refreshing drink.

Last week, Nicole and I spent a fun afternoon in New York City. We visited our favorite gluten free bakery, which we’ll be posting a review for shortly, and then we made our way to a café that we have wanted to check out for a while: Café Lalo.

It’s famous for being the cafe in the movie You’ve Got Mail where Kathleen Kelly (Meg Ryan) and Joe Fox (Tom Hanks) have their disastrous first date.

Café Lalo has a lovely European feel to it. In fact, as soon as we settled in, Nicole pointed out the music that was playing.

It was French-Italian singer Carla Bruni-Sarkozy singing Quelqu’un m’a dit‬. Needless to say, we felt as if we had been transported to Paris.

It’s a good thing that we had just come from sampling pastries at the gluten free bakery or it would have been tough to resist the gluten free pies that were listed on the menu.

Though we didn’t try them, know that if you decide to visit, there will be gluten free choices for you.

Instead, as it was a warm day and we had just walked many city blocks, we decided a cold, thirst-quenching drink was in order. 

Perusing the menu, we narrowed down our choice to Belvoir Farms gluten-free organic Eldeflower Pressé imported from the English countryside.

The waitress described it as a fragrant carbonated lemonade with a little sugar. Our pressé was served in a lovely glass bottle with a straw.

We enjoyed it so much that we decided to make a sugar-free version at home, substituting the elderflower for raspberries, and add it to our collection of favorite drink recipes.

And if you have raspberries left over, turn them into raspberry frozen yogurt. Or, for something savory, try my salad with raspberry vinaigrette dressing recipe. It’s just as delicious.

So when used to describe a drink, pressé means freshly-squeezed in French.

By using sparkling water, freshly-squeezed juice, and a touch of stevia, my recipe is a fun spin on raspberry lemonade that you can make at home.

Then I recommend finding a quiet place to relax and sip slowly with your friends and family.

Ingredients you’ll need 

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

I begin with raspberry syrup: a blend of raspberry puree, water, and stevia. I always recommend buying organic raspberries because they are free of chemicals and pesticides.

Raspberry syrup offers sweetness to our drink while being low in calories and high in fiber and vitamin C.

Since my family tries to avoid sugar, I sweeten this syrup with Stevia. If you have tried Stevia and found it to have a bitter back taste, I recommend trying this brand that has no back taste.

Finally, sparkling bottled water. I used sparkling water sold in a glass bottle in order to avoid health-harming chemicals from cans or plastic bottles.

Instructions

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

Bring the water and stevia to a simmer. Stir so that the stevia dissolves completely. Then let it cool to room temperature.

Place the raspberries in your blender or food processor. I put them right in my Vitamix and process them until smooth. 

Strain the raspberries through a fine-mesh strainer over a bowl. Then mix with the sweetened water and stir well.

Next squeeze the juice from the lemons. My old citrus juicer recently broke, so I just bought this new electric juicer. It sure beats squeezing a whole bunch of lemons by hand.

Combine fresh lemon juice and raspberry syrup. Slowly add 16 ounces of sparkling bottled water.

Pro tips and recipe notes

What’s the best type of raspberries to use? Fresh, ripe organic raspberries yield the best flavor, but frozen raspberries can also work. 

Can I add other fruits to the lemonade? Absolutely, experiment with berries like strawberries or blueberries for unique flavors.

What’s a creative garnish option? Try adding mint leaves for a refreshing twist.

Can I make a larger batch for a party? Absolutely, just maintain the fruit-to-water ratio and adjust other ingredients accordingly.

How long can I store homemade raspberry lemonade? Refrigerate for up to 3-4 days. Stir before serving, as separation is normal.

Voilá! Sugar free sparkling raspberry lemonade pressé! The perfect balance of zingy and sweet. It’s the taste of summer captured in a glass.

More fun recipes!

Strawberry Granita This dessert originally from Sicily, is similar to snow cones and Italian ice. Just what you need to cool off on a hot day.

Caramelized Bosc Pears With Coconut Whipped Cream These juicy pears caramelized in butter are almost too pretty to eat. Delicious.

Dark Chocolate Drizzled Coconut Macaroons These macaroons are every coconut lovers dream cookie: a ball of crispy shredded coconut, moist and chewy on the inside, golden on the outside, sweetened with raw honey, and drizzled with decadent dark chocolate.

Healthy Coconut and Almond Dark Chocolate Bark These beautiful bark 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.

Print

Sparkling Raspberry Lemonade Pressé

Sparkling Raspberry Lemonade Pressé is the perfect slightly sweet and refreshing drink for summer. It’s bubbly, cold and fruity.

Course Drinks

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 minute minute

Total Time 15 minutes minutes

Servings 24 ounces

Calories 24kcal

Author Barbara Bianchi

Equipment

• Vitamix
• Fine Mesh Strainer
• Electric Citrus Juicer

Ingredients

• 4 packets of Stevia
• 1/2 cup water
• 1/2 cup fresh squeezed lemon juice
• 4 ounces raspberries
• 16 ounce bottle sparkling water

Instructions

• Bring the water and stevia to a simmer. Stir so that stevia dissolves completely. Then let it cool to room temperature.

  Place the raspberries in your Vitamix and process until smooth.
  4 packets of Stevia, 1/2 cup water, 4 ounces raspberries
• Strain the raspberries through a fine-mesh strainer over a bowl. Then mix with the sweetened water and stir well.
• Next squeeze the juice from the lemons. Combine fresh lemon juice and raspberry syrup. Slowly add sparkling bottled water.
  1/2 cup fresh squeezed lemon juice, 16 ounce bottle sparkling water

Notes

What's the best type of raspberries to use? Fresh, ripe organic raspberries yield the best flavor, but frozen raspberries can also work. 

Can I add other fruits to the lemonade? Absolutely, experiment with berries like strawberries or blueberries for unique flavors.

What's a creative garnish option? Try adding mint leaves for a refreshing twist.

Can I make a larger batch for a party? Absolutely, just maintain the fruit-to-water ratio and adjust other ingredients accordingly.

How long can I store homemade raspberry lemonade? Refrigerate for up to 3-4 days. Stir before serving, as separation is normal.

Nutrition

Calories: 24kcal

The post Sparkling Raspberry Lemonade Pressé Recipe appeared first on Gluten Free Homestead.