Creamy Blueberry Popsicles – Dairy-free, creamy, refreshing and SO delicious homemade popsicles prepared with berries and protein-packed nut milk.
Close up and in your face! Not bad for only 4 ingredients, eh?!
Hi Hi, my dear friends! How are you? I’m still trying to come back (mentally) from that 3-day weekend. I got to sleep in, catch up with friends, AND unplug. No iPads, no iPhones, no iWhateverElse I have. That was a challenge, but someone’s gotta do it.
Can I also share with you that I am convinced it’s better to just let IT be … “IT” being whatever you meant IT to be.
Case in point: I had every intention of making you a fancy, dairy-free, uber healthy, protein packed smoothie… but as I stood in my kitchen with a bowl of blueberries in my hand, and evaluated my desire for smoothies vs. popsicles, guess who won? Exactly!
I know that was a very deep and profound thought that I just shared with you, and please, it’s more than OK for you to pass it on…
THIS my friends, this is a mixture of blueberries and raspberries + shuga + a generous helping of Silk’s NEW Protein NutMilk.
In this carton of deliciousness, you will find 10 grams of soy-free, plant-based, creamy goodness prepared with almonds and cashews. Not to mention healthful fats, vitamins, and minerals…
In the spirit of letting it be what IT is, I didn’t want to take away too much from the creamy nut milk, which is why I only added some fresh berries and a bit of sugar to the combination to make us these healthy, sweet, and pretty darn amazing Creamy Blueberry Popsicles.
These sweet treats? Let’s just say they are the reason that I jump right out of bed at 6am. Yeah, I know they aren’t very breakfast-y, but the word “milk” is in there, so that kinda makes it closer to a breakfast item. I mean, if you dropped all these ingredients in a blender, you’d call it a smoothie. And a smoothie is breakfast. See the connection?
These pops, tho… They are wonderfully simple, and they will take you, like, 9 minutes to prepare. Plus freezing time.
I’ll let you in on a little secret. I also wanted to get all fancy so, I ground up some almonds to sprinkle in between the berry and milky layers. The bit of texture that the almonds added was, in all honesty, very, very good. You don’t have to do it, but it’s an option.
Deep purple, perfectly sweet, and exactly tart! These creamy blueberry popsicles should be the star of Summer 2017! Just DON’T drop it on your shirt. Pro tip.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Creamy Blueberry Popsicles
- 1 cup blueberries
- 1 cup raspberries
- 3 tablespoons sugar
- 1 teaspoon pure strawberry extract
- 1/4 cup finely chopped or blended cashews OR almonds, optional
- 1 cup Silk Protein Nut Milk, divided
- In a blender, combine blueberries, raspberries, sugar, extract, and 1/2-cup Silk Protein NutMilk; blend until combined thoroughly and thick.
- Fill two-thirds of popsicle molds with prepared puree.
- Sprinkle nuts over the berries mixture; freeze for 30 minutes.
- Add the remaining nut milk to fill up the popsicle molds.
- Carefully insert popsicle sticks into the pops.
- Return to the freezer for another 4 hours, or until frozen solid.
- Remove from molds and serve.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.