Go Dairy Free

Go Dairy Free Cookbook - Dairy-Free Recipes, Guide and More

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Low Fat Blueberry-Cream Popsicles

Alisa Fleming ~ I’m not a big fan of plain old popsicles. Like sorbet, popsicles just don’t wow like their creamier cousins. That said, rich and sugary desserts aren’t something that I like to indulge in daily … so I often compromise, marrying the bright flavors of summer fruit with a light “cream.”

Blueberries 'n Cream Popsicles - Dairy-Free & Vegan

Dairy-Free Blueberries ‘n Cream Popsicles

The cream in this case is light canned coconut milk. If you aren’t in love with the flavors of coconut, have no fear. Light coconut milk isn’t just low in fat, it’s also much more mellow in the coconut department than regular coconut milk. Simply use another sweetener, such as honey, maple syrup (yes, maple is amazing with blueberries!), or cane sugar, and the coconut vibe will slide by most people without detection.

On the contrary, if you’re a big coconut fan, then go ahead and blend in 2 tablespoons (or more!) of unsweetened shredded coconut along with the other ingredients. I think you will agree that coconut, blueberries, and lime make an awesome combination.

I purchase Trader Joe’s light canned coconut milk, but there are many brands on the market. If you can’t find one, simply use 1/2 cup of regular full fat canned coconut milk and 1 cup of water. Or, go all out and use a full can of regular coconut milk!

Keep in mind, canned coconut milk is quite different from coconut milk beverage in the cartons. To compare, think of coconut milk beverage like 2% milk, light canned coconut milk like half & half, and regular canned coconut milk like cream.

5 from 1 reviews

Low Fat Blueberry-Cream Popsicles
 
Prep time

Total time

 

Author:
Serves: 6 to 8 servings

Ingredients

Instructions
  1. If using coconut sugar, place it in a spice grinder and whiz those coarse granules into more of a powder. This step is optional, but I find that it helps the coconut sugar blend in. You can skip this step if using another sweetener.
  2. In a blender, combine the ground sugar (or other sweetener, I start with 2 tablespoons), coconut milk, blueberries, 1 teaspoon lime juice, and puree until relatively smooth and creamy.
  3. Give it a taste test and blend in the stevia and/or more sugar or lime juice to taste. I find this depends on the sweetness of the berries quite a bit, but I usually add a touch of stevia regardless as it seems to “brighten” the overall flavor when used lightly.
  4. Pour the mixture into your popsicle molds, and freeze until solid – this usually takes about 2 hours.

Notes
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free (see this post on coconut), Peanut free, Soy free, Wheat free, and Refined Sugar free.

Nutrition Information
Serving size: 1 popsicle

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

One Comment

  1. Top 25 Dairy-Free Desserts - SlapDashMom.comAugust 28, 2012 at 6:58 pmReply

    [...] Caramel Bars 20. Vegan, Gluten-Free, Dairy Free Thin Mints 21. Dairy-Free Pumpkin Pie Recipe 22. Low-Fat Blueberry Popsicles 23. Gluten-Free Peanut Butter Cookies 24. Chocolate and Coconut Sherbet 25. Gluten-Free, Dairy-Free [...]

Leave a reply

Your email address will not be published. Required fields are marked *

*