Further Food Nutritionist Commentary:

These Acai Berry Popsicles are a simple, sweet way to enjoy the flavors of summer year round. Blueberries and acai berries are rich in vitamin C and filled with antioxidants which help to fight oxidative damage that causes wear and tear on the body. The use of dairy-free yogurt makes these popsicles an excellent snack choice for those sensitive to lactose; choose soy yogurt for added protein to keep you satisfied until your next meal.

By Colleen Sideck

Lemon Acai Berry Popsicles

  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Servings: 10

Ingredients

1½ cups fresh blueberries/strawberries/bananas mixed
1½ cups lactose-free or dairy-free yoghurts (I used raspberry flavor)
squeeze of maple syrup or sweetener of choice
2 tablespoons freeze dried acai powder
zest of 2 limes

Instructions

1. Place the mixed fruit, yogurt, and sweetener into a blender.
2. Cover, and mix until fruit is chunky or smooth, whatever you fancy.
3. Fill popsicle molds ¾ full with fruit mixture (if you don’t have molds you could use paper cups covered with a strip of aluminum foil and just poke a popsicle stick through the center of the foil on each cup!)
4. Place the molds in the freezer for at least 5 hours.
5. To serve, run under hot water to loosen the popsicles free!

1. Place the mixed fruit, yogurt, and sweetener into a blender. 2. Cover, and mix until fruit is chunky or smooth, whatever you fancy. 3. Fill popsicle molds ¾ full with fruit mixture (if you don’t have molds you could use paper cups covered with a strip of aluminum foil and just poke a popsicle stick through the center of the foil on each cup!) 4. Place the molds in the freezer for at least 5 hours. 5. To serve, run under hot water to loosen the popsicles free!

Nutrition Information

Per Serving:  Calories: 132; Total Fat: 1 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 6 mg; Potassium: 66 mg; Carbohydrate: 29 g; Fiber: 1 g; Sugar: 22 g; Protein: 1 g
Nutrition bonus: Calcium: 7%; Iron: 4%
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