Strawberries & Cream Protein Pops

Ingredients:

Strawberry Purée-

• 1 lb fresh strawberries, hulled & chopped
• 2 tablespoons monk fruit sweetener
• 3 tablespoons lemon juice, (juice from 1 lemon)
• ¼ cup water

Vanilla Protein Ice Cream-

• 2 cups non-canned coconut milk
• 2 scoops OWYN Smooth Vanilla Protein Powder
• 1 teaspoon vanilla extract

FEATURED PRODUCT

Protein Powders

Our allergen-friendly Plant Protein Powder is a premium multi-source plant protein blend with 20g of protein per serving and low sugar. Combined with probiotics and a superfoods greens blend for added nutritional benefits.

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Method:

1. In a blender, add chopped strawberries, 2 tablespoons monk fruit sweetener, lemon juice and water. Blend at high speed until smooth. Pour the strawberry puree in a cup with a spout and set aside.
2. In a large blender jar, add coconut milk, 2 scoops OWYN Smooth Vanilla Protein Powder, 2 tablespoons monk fruit sweetener and vanilla extract. Blend at medium speed until everything mixed well without any lumps. Pour the mixture in a cup with spout and set aside.
3. Take a popsicle mold with 10 wells in it. Pour about 2 tablespoons of strawberry puree in each popsicle mold, followed by vanilla protein ice cream mixture leaving ¾ inch space at the top of each mold.
4. Add a few teaspoons of remaining strawberry puree in each popsicle mold as a finishing layer leaving ¼ inch space at the top. Clean the surface of the mold and cover with plastic lid.
5. Place the wooden sticks in each slot provided at the plastic lid and freeze for about 5 – 6 hours until the popsicles are set.
6. Briefly run the molds under cold tap water for about 30 seconds to help release the popsicles.
7. Serve and enjoy!

Notes:

1. These popsicles can be made with molds of any shape or even in a paper cup when you couldn’t get popsicle mold.
2. Strawberries can be swapped with any other berries/ fruits of your choice.
3. Fresh fruits can also be used to make fun patterns.
4. Popsicles can be stored in an air-tight container or freezer bags for up to 2 months in the freezer.