Sugar-Free Red, White and Blue Berry Popsicles


Step 1Start by preparing the red layer. Place the strawberries with 1/4 cup (60 ml) water into a blender or a food processor and pulse until smooth.

Step 2Pour the blended strawberries into 10 popsicle molds (about 30 grams/ 1 oz each) - I used these popsicle molds. Place in the freezer for 1-2 hours. The longer you freeze it, the neater the layers will be.

Step 3Prepare the blue layer by placing the blueberries, lemon juice and stevia into a blender or a food processor and pulse until smooth. Set aside.

Step 4Prepare the white cheesecake layer. Spoon the cream cheese into a bowl. Add heavy whipping cream, powdered Erythritol, lemon juice, and vanilla. Using an electric mixer or a hand whisk, process until smooth.

Step 5Spoon the white cheesecake layer (about 25 g/ 0.9 oz each) on top of the strawberry layer (use a spoon or a piping bag). Finally, top with the blueberry layer, add popsicle sticks, and place in the freezer for at least 4 hours, or until set. Dairy-free tip: Use coconut cream and coconut milk instead of cream cheese and heavy whipping cream.

Step 6To easily remove the popsicles from the molds, I fill a pot, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds.

Step 7Place the unmolded popsicles in ziploc bags and keep in the freezer for up to 6 months.