Gluten-Free Blueberry Pie Popsicles
Subtly sweet Gluten-Free Blueberry Pie Popsicles! Tastes like warm oatmeal with ice cream. Gluten-free, dairy-free, sugar-free, and nut-free.
Servings: 10 popsicles
Equipment
- Popsicle Mold and sticks
- blender
Ingredients
- 1 cup unsweetened coconut yogurt
- ¾ cup spring water filtered
- 4-6 drops plain liquid stevia or vanilla liquid stevia alcohol-free
- 1 cup fresh blueberries
- ¾ cup gluten-free rolled oats or granola clusters
Instructions
- First, break out your favorite popsicle mold/lid/popsicle sticks. Then melt the blueberries in a saucepan on medium heat OR in a microwave-safe bowl in the microwave at 30-second intervals with a few sprinkles of water if needed. You can use up to ⅛ cup of water if needed. When the blueberries start to ooze, get thick, and bubble, they're ready. Remove from heat, and set aside.
- In a high-speed blender blend the coconut yogurt, water, and stevia and mix till well blended. Pour into a measuring cup and set aside. Measure the oats or granola and set aside.
- Pour yogurt mixture into each mold, about ¼-1/3 cup full, followed by a few pieces of granola or raw oats, topped with a small spoonful of melted blueberries.
- Repeat step 3 until the popsicle molds are full. Here you can push the granola and blueberries down so you can add more add-ins if you desire. Cover the mold with the lid, add sticks, and freeze for 6 hours or overnight.
- To loosen popsicles out of their molds once frozen, run the mold under warm or hot water until you can wiggle the lid and popsicles out.
- Store the popsicles in the freezer in a sealed container or bag for up to 4 months.
Notes
- Remember, the sweetness that you taste from the stevia is going to be one level less sweet once frozen. So if you think it’s too sweet in the liquid mixture form, remember that level will drop.
- Get My favorite popsicle mold here. : ) It’s the only one I use, and it also comes with the sticks.