Strawberry Blueberry Popsicle

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1

In a SMALL food processor (mine is 3 cups) blend the strawberries and 2 Tbsp of  the syrup until smooth and liquid. Transfer to a small liquid measuring cup (it makes pouring easier) and divide between 8 Popsicle molds. Freeze until the top feels set, about 45 minutes to an hour.

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2

Pour the coconut milk into a liquid measuring cup and stir in 2 Tbsp of the syrup until well mixed. Divide between the 8 molds and chill until set, an additional 45 minutes to an hour.

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3

Stick Popsicle sticks in the center of each mold and chill until completely frozen, at least 2 hours to overnight.

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4

Pour the coconut milk into a liquid measuring cup and stir in 2 Tbsp of the syrup until well mixed. Divide between the 8 molds and chill until set, an additional 45 minutes to an hour.

Full recipe & nutritional value on foodfaithfitness.com