Creamy Berry Lemon & PBBJ Popsicles

Recipe & photo courtesy of Dr. Tara Sunshine

CREAMY BERRY & LEMON POPSICLES

Ingredients for 8 to 10 popsicles:

2 cups higher fat plain Greek or coconut yogurt (I used 8% Greek)
1 Tbsp fresh lemon juice
zest from one lemon
1 tsp pure vanilla extract (optional)
2 Tbsp collagen peptides (optional, omit for vegan)
2+ Tbsp sugar-free confectioners or sweetener of choice, adjusted to taste
2 cups fresh blackberries
1 Tbsp Flora Elderberry Crystals
1 Tbsp Flora Mānuka Honey or other sweetener, adjusted to taste

Directions:

1. In a medium bowl, whisk together yogurt, lemon juice, lemon zest, vanilla, and collagen. Add confectioners’ sugar (or other sweetener) to taste.
2. Add blackberries, elderberry crystals, and honey to a blender container and blend on high. Add additional honey (or other sweetener) to taste.*
3. Spoon about 2 tsp lemon yogurt into each popsicle mold. Top with 2 tsp berry purée. Continue to layer alternating 2 tsp lemon yogurt and 2 tsp blackberry elderberry purée until nearly full. Tap each mold to make sure the layers settle.
4. Insert a chopstick or thin skewer into each popsicle and stir a couple of times to create a swirled pattern
5. Freeze for 6 hours or overnight.

* Note: I like to use the purée with the seeds, but it can be strained if a smoother texture is preferred.

PEANUT BUTTER, BEETROOT & JAM (PBBJ) CREAMSICLES

Ingredients for 8 to 10 popsicles:

1 cup plain Greek or coconut yogurt (I used 8% Greek)
1/4 cup natural peanut butter (or substitute sun butter/nut butter of choice)
pinch of sea salt (omit if nut butter is salted)
sugar-free confectioners’ sugar, or sweetener of choice, to taste
2 – 4 Tbsp plain kefir or milk of choice to thin
2 cups fresh strawberries
1 Tbsp Red Beet Crystals

Directions:

1. In a medium bowl, whisk together yogurt, peanut butter, and salt. Add sweetener to taste and kefir or milk to thin.
2. Add strawberries and red beet crystals to a blender container and blend on high. Sweeten to taste.
3. Spoon approximately 2 tsp peanut butter mixture into each popsicle mold. Top with 2 tsp strawberry beet purée. Continue to layer, alternating 2 tsp peanut butter yogurt alternating and 2 tsp strawberry beet purée until nearly full. Tap each mold to make sure the layers settle.
4. Insert a chopstick or thin skewer into each popsicle and stir a couple of times to create a swirled pattern
5. Freeze for 6 hours or overnight.