Strawberries and Cream

 From a culinary perspective, you can’t go wrong with the combination of strawberries and cream. It’s a crowd-pleaser for all ages, kids to adults. Plant-based yogurt plays the role of cream here, making this probiotic and antioxidant-rich popsicle a gut-loving and satisfying vegan treat.

Strawberries and Cream

Ingredients

 2 cups organic strawberries (fresh or frozen, halved or quartered if larger)

 1 cup plant-based yogurt (unsweetened, unflavored)

 ¼ cup date paste (link in Chef’s notes)

 2 tsp vanilla extract

Directions

1

Add all ingredients to a blender or food processor and blend until smooth.

2

Taste for additional flavors of your choice (more berries for tart, more yogurt for creaminess, more date paste for sweetness).

3

Pour into individual popsicle molds, filling ¾ full to allow for expansion. Freeze for 2 hours before serving.

Chef's Notes

Substitutions
Instead of strawberries, try mixed frozen berries, blackberries or blueberries.

For the yogurt, use any unsweetened and unflavored plant-based yogurt of your choice (store-bought or homemade).

Date paste
Purchase it in the store or make your own Date Paste.

Prep ahead
Make the date paste ahead of time and store it in an airtight container in the refrigerator for up to seven days or in the freezer for up to 30.

Storage
Store in an airtight container in the freezer for up to six weeks.

https://foodrevolution.org/recipes/strawberries-and-cream-popsicles/