Strawberry apricot popsicles

Over the summer, making popsicles happens probably at least twice a week. I always try to make them with fresh fruit and sometimes even sneak in some vegetables such as fresh spinach. This time around I just kept it simple and made these Strawberry apricot popsicles that were just plain sensational.

Strawberry apricot popsicles | Eat Good 4 Life

These strawberry apricot popsicles have just 3 ingredients. The strawberries, apricots and Truvia’s new product, Truvia Nectar. I must say I am in love. The flavor of this nectar is more subtle than using straight honey so I think it blends really well with the fruit, plus the calories of this sweetener is not as high.

You can make endless variations when it comes to making popsicles. I actually own a couple of popsicle molds since I make them quite often. They are the perfect snack for the summer especially for kids.

I have also made boozy variations and those are even better if you know what I mean. Anything goes really!

On another note, is anyone going on vacation this summer? I am currently stuck in school until the middle of August at which time we have about 10 days brake that I can’t wait for. I love the fact that I am learning tons but I am really running out of gas. I am giving it my all so I hope I can get to the finish line. Will see how it goes!

Well, not much to elaborate in making popsicles. Popsicle molds are fairly inexpensive so invest some money on getting some, making your own popsicles is easy,  healthier and much more economical than store bought.

Enjoy!

Strawberry apricot popsicles | Eat Good 4 Life

Strawberry apricot popsicles | Eat Good 4 Life     Strawberry apricot popsicles | Eat Good 4 LifeStrawberry apricot popsicles | Eat Good 4 Life     Strawberry apricot popsicles | Eat Good 4 LifeStrawberry apricot popsicles | Eat Good 4 LifeStrawberry apricot popsicles | Eat Good 4 Life

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Strawberry apricot popsicles

Miryam's original recipe

Yield: 12 popsicles

Total Time: 10 minutes

Ingredients:

  • 1 lb fresh strawberries
  • 1 lb apricots
  • 2 tbs Truvia Nectar, or honey

Directions:

Place strawberries and 1 tablespoon of nectar in your blender and pulse until pureed. Fill half a you popsicle mold with the strawberry mixture.

Place apricots in the blender with 1 tablespoon of nectar and pulse until pureed. Fill each popsicle mold to the top and place popsicle sticks on each  and freeze for at least 4-6 hrs.

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35 comments

  1. Can’t wait to try this recipe! Having guests for dinner on Sunday and this might be the perfect dessert! Love your blog!

  2. What a beautiful cake and congrats on 4 years! That’s pretty darn impressive.

  3. your cake looks fabulous! Congratulations on 4 years!

  4. This looks awesome and happy 4th birthday to your blog!! Time flies, huh?

  5. Happy 4th Birthday!
    This gf cake with fresh berries looks sensational!

  6. Congratulations on 4 years of blogging! What a beautiful cake!

  7. Looks delish and sounds healthy! You are a queen of gluten free baking. Happy Birthday to your baby and keep up the great work!

  8. YUM! That looks amazing!

  9. You cake is quite a beauty!! And i love that you don’t use any of those weirdo ingredients or mixes. All natural is the way to go!

  10. Gorgeous cake! Congrats on 4 years of blogging!!

  11. Happy 4 year blogging anniversary – what a great accomplishment! You should be so proud. Now to celebrate by digging into some cake. This one is such a beauty, Miryam!

  12. could i use whole wheat pastry flour for this recipe? im not concerned about the gluten. I just don’t know how much ww pastry flour would be appropriate to use. any suggestion?? Looks fab!

  13. i do have almond flour however! maybe a mix of almond flour and ww pastry flour?

  14. You could. I would say at least 2 1/2 cups of it. I hope it turns out good for you :-)

  15. Nice blog…Thanks for sharing this site your cake looks fabulous.I really appreciate your blog.

  16. Looks amazing! I don’t have any almond or coconut flour… I only have all purpose flour. I’m not concerned about the gluten so how much ap flour should I use?

  17. also is there something I could replace the eggs with?

    • I am too sure about the egg situation. You can use white flour but I just don’t know how much bc coconut flour behaves totally different from regular flours since it absorbs tons of liquid. I would say at least double the white flour if not more!!

  18. Is there another combo you like that doesn’t involve a nut flour? My daughter is allergic to peanuts and tree nuts except coconut. Thank you.

    • That is the only combo I have tried when it comes to making cakes gluten free. I use brown rice flour or oat flour as well but I have done for cookies. Maybe mixing coconut flour and brown rice flour or oat flour would work, however, I wouldn’t anticipate using the same amts for coconut and brown rice/oat flour as this recipe. Perhaps 1 1/3 cup of brown/oat flour and 1/3 cup coconut. You will have to experiment though. Sorry I couldn’t be of more help.

  19. I’m looking forward to trying this! I was hoping to make them cupcakes for my birthday. Do you have suggestions on how to alter the baking time? Thanks!

  20. Looks easy and delicious! Can I use a buttercream icing?

  21. Recipe looks great!  Can I replace the unrefined sugar for honey?  And if so, would it be the same amount??

  22. I made this cake yesterday for my son’s girlfriend, who is a coeliac and lactose intolerant, and it was really delicious. Very moist and held together well, not crumbly like some gluten free cakes can be. Everyone enjoyed it, not just the person who couldn’t eat gluten. I did have a problem getting the icing to work though. It stayed completely runny with the consistency of milk, so I just toasted some slivered almonds to sprinkle on the top and dusted it with icing sugar.  That worked well, but where did I go wrong with the original recipe icing? I did buy coconut cream, not coconut milk by the way. 

    • Ummm I am not sure. Perhaps making sure the coconut cream is cold and not at room temperature it may hold better. I used Trader Joes brand and it never fails so I am not sure what could have gone wrong there :-(

  23. looks great, can’t wait to try it. Making it for my sister’s birthday.

  24. Thank you, thank you, thank you!! I was desperate after failing with other recipes and really needed to make a birthday cake for a dear friend. I made a few adjustments with what I had in hand and it is absolutely delicious!!

  25. Thank you for this amazing recipe! I made a beautiful Easter cake and planning to use again for my sons upcoming bday (he is gluten & dairy free). I was wondering what substitutions would be needed to make a chocolate version? Obvs need to add cacao but not sure how much, and assume some other dry ingredients would need to be reduced? Thanks

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