We are right in the middle of strawberry season here in Middle Tennessee so we are making all things strawberry here lately. Our berry seasons are incredibly short in Tennessee whereas other states have them for much longer. It really makes us appreciate and savor them while we can. My girls and I pick strawberries at a local farm known as Valley Home Farms in my original hometown of Wartrace, Tennessee (you may have seen pictures of our trip on my Instagram & Facebook feed). I started taking Lily every since she was old enough to put a strawberry in her mouth and eat it and over the past few years, it has simply become a tradition we look forward to every year. This cute farm is one of the very few around these parts that are organically grown and harvested, meaning without any pesticide chemicals sprayed on them. Along with the strawberry patch, they have the cutest goats, cows, chickens, and lots of honey bees.
The ladies that work in the kitchen make the best homemade strawberry popsicles, bread, ice cream, cake, and cupcakes. And yes, we indulge while we are there! We came home with 5 gallons of fresh berries and I had to come up with a game plan on what to do with them all. Which truth be told 5 gallons doesn’t last as long as you would think in our house! First I always freeze about half for smoothies and slushies and get those out of the way.
Then I typically always make a couple of loaves of strawberry bread, popsicles, ice cream, jam, and then save the rest to eat fresh with breakfast or on top of salads. When baking and making all these sweet treats I always stay away from refined sugars and go with natural sweeteners such as honey, maple syrup, and occasionally coconut sugar for baked goods. So below you will see three versions of popsicles without any refined sugars but still tasty as ever. Two are pretty much healthier dessert popsicles and then one sneaks a bit of leafy spinach in, which you can not taste at all!
Why homemade popsicles you may ask? Many popsicles you will find at the grocery store are often highly processed and made from dangerous ingredients. Beginning with artificial dyes, that are extremely destructive to our children’s health causing hyperactivity, allergic reactions, & more. High fructose corn syrup, which is known to be a highly processed and a cheaply made oil to replace sugar, causing higher obesity rates than ever in children. Artificial flavors, which are made to enhance the flavor and are usually made with the lowest quality and inexpensive ingredients to drive down the overall cost of the product. Sugar, most popsicles I have seen contain over 45% of factory-made sugar total in one popsicle, that is almost half sugar in just one serving. You can skip all of these icky ingredients and make even tastier popsicles at home while being worry-free that you’re kiddos are getting the best quality. You never have to compromise taste in any of my recipes and I promise they will be begging to make more! All of the popsicle molds are available for purchase through the images at the bottom of the post.
3 Ingredient Strawberry Honey Lemon Pops
Makes 5-6 Popsicles
- 3 cups fresh strawberries (if using frozen they need to be thawed)
- 1/4 cup raw honey
- 2 tbsp lemon juice
Blend all ingredients in blender and pour into popsicle molds. Freeze for at least 8 hours.
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Strawberry Spinach Yogurt Push-up Pops
Makes about 6 Pops
- 1 cup fresh strawberries
- 1 ripe banana
- 1 heaping handful of fresh spinach
- 1 tbsp raw honey
- 1/4 cup milk of choice (raw, unsweetened full fat coconut milk, or almond milk recommended)
- 1/2 cup greek yogurt
Blend all ingredients in blender, pour into silicone molds, and place into freezer for at least 8 hours. Note – when using the silicone molds, do not fill to very top. Leave a little space for them to expand and to fit the top on. These also need to be placed standing up in the freezer instead of laying flat, to prevent any leakage.
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Strawberry Coconut Cheesecake Popsicles
Makes about 8 popsicles
- 3/4 cup organic honey graham cracker crumbs
- 2 tbsp grass fed butter, melted
- 1 8 oz. package organic cream cheese, softened
- 2 cups fresh strawberries
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened full fat canned coconut milk (or milk or choice)
- 1/4 cup greek yogurt
1.Place all graham crackers in a small ziplock bag and beat until all are in crumb form. Melt butter in a small sauce pan on stove and then combine with smashed graham cracker crumbs(combine in sauce pan not plastic bag). Mix together evenly and set aside.
2. Combine all other ingredients in food processer until even. Pour in popsicle molds about 3/4 of the way, leaving room for graham cracker crust.
3. When all are filled, take about a tablespoon of crust mixture and pat gently onto top of popsicles. Try to press down in an even layer. When all are finished place into freezer for at least 8 hours.
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Tank tops and popsicles make for the start of a perfect summer. I hope you all enjoy these variations of healthier popsicles just as much as my family does!