I love snacking on these! They taste a lot like strawberry ice cream, only fresher. They’re perfect on a warm summer day after a workout or lawn work, or when you’re just plain chillin’. In addition to their cool strawberry deliciousness, each one has 3.5 grams of protein, lots of vitamin C and even some fiber and calcium.
I thought about getting classy and using wooden sticks for the pics, but nah. If you want to use wooden sticks, don’t put them in right away or they’ll bob around and be annoying. Wait until the pops have been in the freezer about 30 minutes, then slide them in.
5 minPrep Time
2 hrCook Time
2 hr, 5 Total Time
- half a 14 oz. package soft tofu
- about 1 1/3 cups fresh strawberries, hulled and chopped
- 1/4 c + 2 Tbs powdered sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla
- Dump the tofu, about 1 cup of the strawberries, sugar, lemon juice and vanilla into a food processor or blender. Pulse until very smooth. Add the rest of the berries and pulse once or twice just to combine.
- Pour the mixture into molds and freeze for 30 mins. (I had enough to fill 5 1/3 c molds and a little left over, which I scarfed with a spoon.) Take them out, insert sticks and freeze for another 90 mins. Run the mold under warm water or just let it on the counter for 5 mins or so to release pops.
This recipe is vegan and gluten free-friendly; check the labels on your ingredients to make sure they work for you.
Per pop, about 94g: 79 calories (16 calories from fat); 1.8g fat (3%)(0g trans); 0mg cholesterol (0%); 6mg sodium (0%); 13.2g carbohydrates (4%); 1.2g fiber (5%); 3.5g protein; Vitamin A 0%; Calcium 9%; Vitamin C 43%; Iron 5%; Potassium 4%