Servings :8 Popsicles
Blend fruit in a food processor until only small pieces remain (see photo).
Place fruit in a large bowl. Use a rubber spatula to stir in the erythritol.
Add Greek yogurt and fold together with the fruit. If you want them to look tie-dyed, lightly swirl together -- if you'd prefer them to be a solid color, stir until well combined. Taste and add more sweetener if desired.
Pour evenly into popsicles molds (small Dixie cups work well here too!).
Toss popsicle molds in the freezer for an hour, then insert the popsicle sticks. Place them back in the freezer for another 3 hours, or until they're completely frozen.
Run popsicle molds under warm water to remove and enjoy!
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Nutritional information is for 1 popsicle if you make 8 popsicles using this recipe, and was calculated using strawberries as the fruit, and 2% Fage for the yogurt (does not include optional toppings):
Calories: 52kcal | Carbohydrates: 5g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 24mg | Potassium: 55mg | Fiber: 1g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 1mg
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.