Strawberry Raspberry Cream Pops are a sweet, high protein popsicle mixing cottage cheese and fresh strawberries and raspberries. They make a perfect post-workout snack or a treat for the kids to enjoy on a hot summers day.
- 3/4 cup low fat cottage cheese (such as Dutch Farms)
- 1 cup fresh, ripe strawberries, chopped (or frozen)
- 1/2 cup fresh, ripe raspberries, chopped (or frozen)
- 1 Tablespoon honey (more or less to taste)
- Optional: extra thins slices of strawberries, raspberries to add to finished popsicles
- Put the cottage cheese, fruit and agave nectar in a blender and puree until desired texture (I like it to be pretty smooth).
- Fill each popsicle mold with one-quarter inch of room at the top as the popsicles will expand as they freeze.
- I like to add one or two little pieces of fruit (so maybe 1 thin slice of strawberry and a raspberry) into the popsicle mixture once in the mold before freezing (it is an extra fun treat for the kids!).
- If you are using molds that have a stick already in them all you need to do is pop them in the freezer for about 4-5 hours, or until frozen through.
- If you are using a mold that requires you to put the stick in yourself (which is what I use), then partially freeze the molds, which takes about 2 hours, insert the popsicle sticks so they stand on their own and return to freezer for about 3 more hours, or until frozen.
These filled 6 of my popsicle molds but it depends on the size of your mold. Some that are smaller may fill 8.[br]You want to make sure that your fruit is as ripe as possible to prevent the pops from being too tart.[br]Add more or less honey (or other natural sweetener) to taste. I make the blended mixture and then taste it and add honey to taste.