About
These vegan keto ice lollies are rich and creamy with coconut milk yogurt, swirled with a sweet strawberry and blueberry jam.
This are a great summer treat to have on hand in the freezer.
Ingredients
- 2 teaspoon maple flavored syrup by lakanto
- 2 tablespoon water
- 1 teaspoon vanilla extract
- 1 tablespoon maple flavored syrup by lakanto
- 8 ½ ounce coconut milk yogurt alternative by coyo
- ½ cup strawberries, fresh
- â…“ cup blueberries
Instructions
- Add the strawberries to a small pan with 1 teaspoon of syrup and 1 tablespoon of water. Bring to a rapid boil and mash the strawberries with a fork as they start to soften. Reduce to a simmer and cook for 2-3 minutes until you have a thickened jam. Set aside to cool completely.
- Repeat this process this time using the blueberries. Set aside to cool completely.
- Add the yogurt to a mixing bowl along with the remaining tablespoon of syrup and the vanilla extract. Beat well to combine.
- Once cold, add the two jams to the bowl with the yogurt.
- Use a spoon to loosely fold the jam through the yogurt.
- Divide the mixture evenly between four lolly moulds and insert the lolly sticks.
- Freeze for 3-4 hours until set.
Nutrition Facts
- Servings: 4
- Calories: 135.9kcal/568.6kJ (per serving)
- Fat: 9.1g (per serving)
- Carbs: 10.0g (per serving)
- Protein: 1.4g (per serving)
