Easy and Delicious Low-FODMAP Raspberry Yogurt Popsicles; Gluten-free

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This is a super easy recipe for low-FODMAP Raspberry (or strawberry) Fruit and Yogurt Popsicles.  These are fresh tasting, protein-packed, healthy and low-calorie!

This low-FODMAP recipe is perfect for summer or anytime of the year. Gluten-free and delicious.  Plus they are almost too pretty to eat. I also have a low-FODMAP Chocolate Peanut Butter & Banana Yogurt Popsicle recipe that is amazing.

Check out over 300 low-FODMAP recipes on my blog too, like my low-FODMAP Desserts, Sweets and Treats Recipes Collection.

Be healthy and happy,

Rachel Pauls, MD


Easy and Delicious Low-FODMAP Raspberry Yogurt Popsicles; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves: 4-6 popsicles

Prep time: 10 min

Freezing time: 4-6 hours or overnight

Equipment: Popsicle mold and sticks

I used  the Norpro Frozen Ice Pop Maker with 24 Wooden Sticks, and it worked really well! (Only $10)

Ingredients

  • 1 cup (about 100 g) fresh or frozen raspberries (or strawberries)
  • 1 cup Greek yogurt or lactose-free yogurt (plain or vanilla- check to ensure no high-FODMAP ingredients)
    • Note:   Greek yogurts vary in lactose levels, check for personal tolerance
  • 1-2 tablespoons maple syrup in the yogurt if not already sweetened
    • can also use artificial sweetener such as sucralose if desired
  • 1 teaspoon vanilla extract (if you didn’t get vanilla flavored yogurt)
  • 2 tablespoons low-FODMAP raspberry/strawberry coulis (see my recipe) or low-FODMAP store-bought preserves
  • Optional: ½ teaspoon guar gum (can help reduce ice crystals in the yogurt and maintain texture)

Directions

  • For a layered low-FODMAP Raspberry Yogurt Popsicle:
    • In a small bowl, or 2 cup measuring cup combine yogurt, maple syrup and vanilla
    • Stir well to incorporate and adjust sweetener to taste
    • If desired, add optional guar gum and stir well
    • In a second small bowl combine raspberries and raspberry coulis and stir to coat raspberries and crush them slightly
    • Let the raspberries sit for about 10 minutes
    • Layer in popsicle molds with a little yogurt, then raspberry mixture and stir to swirl slightly after each layer
  • Alternative for blended low-FODMAP Raspberry Yogurt Popsicle:
    • Place all ingredients in small blender or processor and combine
    • Pour into popsicle molds
  • Leave about ¼ inch at top of the mold for expansion
  • Insert sticks and transfer to the freezer
    • Can also let freeze slightly and then insert sticks to ensure they are vertical after freezing
    • Leave about 1.5 inches of stick at the top to be able to hold the popsicle
  • Freeze for 4-6 hours, or until firm
  • Run mold under warm water to loosen popsicle and wrap in wax paper or ziploc bags and re-freeze until ready to enjoy!

  • Super creamy and tangy!

  • I just love how these low-FODMAP Popsicles look!

  • So delicious…like a smooth raspberry creamsicle

  • And so good for you…low-FODMAP Raspberry Yogurt Popsicles!

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