DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Strawberry-Kiwi Popsicles

Prep: 10 min | Cook: 0 mins | Total: 4 hrs | Servings:6

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Living down in Mexico for as long as I did, I ran across a million varieties of something called "Agua Fresca" (Fresh Water). In essence, they are a fruit, or a mixture of fruit, which are mashed, soaked, chopped, and/or pureed then mixed with LOTS of water and sugar. Some also use nuts, grains and spices, but most are just a mixture of fruit, water and sugar. For all tends and purposes, "Lemonade" is an "Agua Fresca"!

See, sugar, much like salt, as a flavor enhancer. It tends to take the flavors and aromas from an ingredient and STRETCH IT! This is how a watermelon, mixed with gallons of water and some sugar, can bring cool refreshment to a large body of people! It's inexpensive, fun, tasty and brings a smile to many more faces than just the lone watermelon ever could!

The same exact idea and method applies here! By taking a fruit and mixing it with your favorite sweetener, then stretching with water (cream or yoghurt, and a bit of salt), you can freeze yummy little frozen snacky sticks of goodness! The stretch-ability of the sweetener and salt has a fantastic little side effect for us low-carbers. It dilutes the carbs naturally found in the fruits, allowing us to eat full flavored popsicles made from actual fruits! Through this method, you can eat a wider variety of fruits than you might ordinary eat while staying low-carb. I can envision a mellow pineapple pop. Can't you?!

In addition to being cool on a hot day, inexpensive fun for the whole family, a great way to tickle the taste buds with the forbidden fruit and being a fun way to play with foods ... popsicles also have two other FANTASTIC benefits. By nature, they are rooted in "portion control". It's not like a bottomless barrel of ice cream. It's just a single ice-olated pop! Finally ... popsicles last! You can make a big batch and stash them in the freezer where they'll live for weeks and months! They don't go bad in a day or two. This means you can make a variety of flavors and save them up ... for a bright and sunny day!

Note: The mold used for these popsicles is the Tovolo Star Ice Pop Mold.
Strawberry-Kiwi PopsiclesStrawberry-Kiwi PopsiclesStrawberry-Kiwi Popsicles

KiwiCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 each (152g)  kiwi fruits, peeled and coarsely chopped9202224018
3/4 cup (180g)  water0000000
1 tsp (4g)  vanilla extract11.5400.5000.5
3 tbsp (45g)  'Swerve' or other sugar equivalent (Buy Now) 000450450
1 dash (0g)  salt0000000
StrawberryCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 cup (166g)  sliced strawberries5301133010
3/4 cup (180g)  water0000000
1 tsp (4g)  vanilla extract11.5400.5000.5
2 tbsp (30g)  'Swerve' or other sugar equivalent (Buy Now) 000300300
1 dash (0g)  salt0000000
Totals (of 6 Servings):168.080g3g111g7g75g29g
Per Serving:28.010g0.5g18.5g1.17g12.5g4.83g *


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  1. In a blender, puree the kiwis with the water, vanilla, sweetener and a bit of salt. You don't want to puree for too long, as the seeds will turn the whole mixture a dark ugly color. Just long enough to break them up. You can strain the seeds out, if you like a more consistent perfect green, but I opted to leave them in. Evenly divide the mixture into the molds. The liquid should rise about halfway. Place in the freezer WITHOUT their handles.
  2. When the kiwi mixture has frozen, in a blender, puree the strawberries with water, vanilla, sweetener and a bit of salt. Pour the strawberry mixture into the molds. Fit your handles into the base of the molds and freeze until solid.
  3. To remove from the molds, hold under hot tap water for about 15 seconds. The pops ... pop right out!

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* Learn More: More about this recipe and nutrition ...

Post a Comment

Posted by DJ on Dec 31, 2013, 12:06 PM EST
Thanks, Jo! I love having these in the freezer! :)
Posted by Jo on Dec 31, 2013, 03:47 AM EST