Sugar Free Strawberry Cheesecake Popsicles
The pleasure of strawberry cheesecake and sugar free popsicles rolled into one!
Servings: 10
Calories: 219kcal
Equipment
- popsicle mould
Ingredients
Crumb
- ¼ cup / 25g almond flour or ground almonds
- 1 tablespoon coconut flour
- 1 tablespoon melted butter
- ½ tablespoon powdered sweetener
- ½ teaspoon vanilla extract
Filling
- 2 cups / 300g strawberries, halved
- 1 ½ cups / 360g mascarpone
- ½ cup / 160g coconut cream
- 3 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400F / 200C / 180C fan.
- Prepare the crumb by mixing all the dry ingredients together in a bowl. Add the wet and
press with your fingers to form chunks. Place on a greaseproof lined baking
tray and roast for about 4 minutes, or until golden. Remove from the oven and allow to cool. - Blitz strawberries until smooth. Option to pass through sieve or muslin cloth for smooth
popsicles. Discard the pith. - Cream the mascarpone, coconut cream, powdered sweetener and vanilla together using an electric whisk. Stir through the strawberry mix.
- Place a pinch of the crumb in the base of each popsicle mould, add a layer of filling, a touch more crumb, filling and top with a sprinkling of crumb. Add the popsicle lid and a stick and freeze for 2 - 3 hours until fully set.
Notes
You can omit the roasting of the crumb and use it as is. However, it is more flavourful when golden brown.
To remove a popsicle from the mould gently pass the sides of the mould under hot water, ensuring non escapes into the mix, and pull out by the stick.
You can freeze these sugar free popsicles for up to 2 months.
Nutrition
Calories: 219kcal | Total Carbohydrates: 5g | Protein: 3.5g | Fat: 20.9g | Saturated Fat: 14.8g | Fiber: 1.4g | Sugar: 2.5g
