A hand holding a low FODMAP strawberry yoghurt popsicle with a few more popsicles in the background

Low FODMAP Strawberry yoghurt popsicles

Ice cream is one of my favourite treats in the world. I enjoy eating ice cream SO much. Especially Italian ice cream or soft serve ice cream makes me very happy. I also love making healthier ice creams.

In the past years, I used to make banana soft serve a lot, but as bananas have recently been retested to be only limited low FODMAP (especially ripe bananas), I had to think of another way to make healthy ice cream.

I like this challenge because it forces me to be creative, so I am definitely going to experiment with different kinds of healthy ice cream this summer. We’ll kick off the summer recipes with low FODMAP strawberry yoghurt popsicles!

These popsicles are super light, super healthy and have only 3 ingredients! Very simple to make! You can add as much sweetener as you prefer. I used two tablespoons of rice syrup because

I find the flavour of the yoghurt in the ice cream refreshing, but you can also add more sweetener if you want a sweeter popsicle.

A low fodmap strawberry yoghurt popsicle with a strawberry in it
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low fodmap aardbei yoghurtijsjes - karlijnskitchen.com

Low FODMAP Strawberry yoghurt popsicles


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  • Author: Karlijn
  • Total Time: 8 hours
  • Servings: 6 1x
  • Diet: Low Lactose

Description

These low FODMAP strawberry yoghurt popsicles are healthy, easy to make and tasty! They contain only 64 calories per serving. Gluten-free and lactose-free.


Ingredients

Scale
  • Popsicle molds
  • 350400 ml lactose-free yoghurt
  • 150 g strawberries
  • 2 tbsp rice syrup (you can also substitute this with maple syrup)

Instructions

  1. Cut the strawberries into slices and put 50 g aside. Mash the other 100 g with a fork.
  2. Put the yoghurt, mashed strawberries and rice syrup together in a bowl and stir well.
  3. Take the slices of strawberry that you put aside and put them into the popsicle molds. It looks very nice if you stick them to the sides of the mold because then you will see slices of strawberry on the sides of your ice cream.
  4. Spoon the yoghurt mixture into the molds carefully. It depends on the size of your molds how much yoghurt you need. I started with 350 g, but when I was filling the molds I added a few extra tablespoons because I needed a bit more.
  5. Put the molds into the freezer until yoghurt has set (I left them overnight). Leave the popsicles to thaw slightly before you serve them, then they taste best (and it is easiest to remove them from the molds)!
  • Prep Time: 8 hours
  • Category: Dessert
  • Method: Freezer
  • Cuisine: International

Nutrition

  • Serving Size: 1 popsicle
  • Calories: 64
  • Fat: 0
  • Carbohydrates: 19,5
  • Protein: 9

Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

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