Low Carb Frozen Yogurt Popsicles

These popsicles are plain Greek yogurt, almond milk, erythritol and vanilla, with fresh berries folded through. You whisk, fold, pour into molds and freeze. Ten minutes of work gives you 6 popsicles, and each one has about 3 grams of carbohydrates and 5 grams of protein.

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Full-fat yogurt keeps them creamy instead of icy, and the berries stay whole so you get pieces of fruit in each bite.

The Five Ingredients

• Plain Greek yogurt (1 cup, full-fat): the base. Full-fat gives a richer, creamier popsicle.
• Unsweetened almond milk (1/2 cup): thins the yogurt just enough to pour, and keeps the carbs low.
• Erythritol (1/4 cup): or another keto sweetener such as stevia or monk fruit. Adjust the amount to its sweetness.
• Vanilla extract (1 teaspoon): rounds out the flavor.
• Fresh berries (1/2 cup): strawberries, blueberries or raspberries, or a mix of strawberries and blueberries.

Mixing, Freezing and Unmolding

Whisk the yogurt, almond milk, erythritol and vanilla in a mixing bowl until the mixture is smooth and creamy. Fold in the berries gently and do not overmix, so they keep their shape. Pour the mixture into popsicle molds, stopping a little short of the top because it expands as it freezes, then insert the sticks.

Freeze for at least 4-6 hours, until completely solid. To unmold, run warm water over the outside of the molds for a few seconds and pull the popsicles out gently. Serve right away, or store them in an airtight container in the freezer for up to 2 weeks.

Tips

• Use full-fat yogurt. It makes the popsicles creamier.
• Vary the berries. Each kind has its own flavor, so try strawberries, blueberries or raspberries.
• Do not overfill the molds. The space at the top prevents spills as they freeze.

Silicone molds make unmolding easier. A whisk is enough, but an electric mixer is quicker. If you have no molds, small paper cups work: add the sticks once the mixture is partly frozen. A fork can stand in for a whisk.

Variations

• Chocolate: mix in 2 tablespoons of unsweetened cocoa powder.
• Tropical: use coconut milk instead of almond milk and add 1/2 cup of unsweetened crushed pineapple.
• Nutty or chocolate chip: fold in 1/4 cup of chopped nuts or 1/4 cup of sugar-free chocolate chips, in place of the berries, for a different texture.

Serving

The popsicles can go with sliced avocado and lime, a cheese platter with low-carb crackers, or sparkling water with lemon or lime.

Time and Nutrition

Prep is 10 minutes, and freezing takes 4-6 hours. Each popsicle has about 70 calories, 4 grams of fat (2 grams saturated), 3 grams of carbohydrates, 1 gram of sugar and 5 grams of protein.

FAQ

Can I use a different sweetener?

Yes. Stevia and monk fruit both work in place of erythritol. Adjust the quantity to the sweetness of the one you choose.

How long do they keep in the freezer?

Up to 2 weeks in an airtight container.

Can I make them without berries?

Yes. Use chopped nuts, sugar-free chocolate chips, or a splash of another extract for flavor.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us