Prep Time 10 minutes mins
Total Time 4 hours hrs
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.
Serving: 1 Popsicle | Calories: 65.9 kcal | Carbohydrates: 10.3 g | Protein: 2 g | Fat: 2.2 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.3 g | Sodium: 28.6 mg | Potassium: 55.4 mg | Fiber: 1.9 g | Sugar: 7.2 g | Net Carbs: 8 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.