Pat99
Member
I ran out of sugar free popsicles and didn’t want to go to the store so I came up with this recipe. The flavor combinations are endless and you can use whatever you have on hand like strawberries, peaches, melon, etc. Or you could just make them plain. The Jello gives the pops a different texture instead of the typical lump of ice we’re all used too. I think they’re very yummy!
JELLO POPSICLES
INGREDIENTS:
Small box of sugar free orange gelatin
Water and ice cubes
1 tablespoon non-dairy powdered coffee creamer (or powdered milk)
1 tablespoon sweetened coconut (optional)
METHOD:
Using a 2 cup glass measuring cup with pouring spout heat about 3/4 cup water until almost boiling in the microwave. Add Jello stirring until dissolved. Add 1 tablespoon of powdered non-dairy creamer OR powdered milk and stir well. Add enough ice cubes to make about 1-1/2 cups. The ice will cool the Jello down faster and prepare it for the next step. Stir until ice is almost melted.
Put the cooled Jello into a small blender like the Bullet or Ninja or use a regular blender with a capacity of at least 20 ounces. Add 1 tablespoon coconut. Do not blend hot Jello in a blender or you run the risk of getting burned from steam expansion.
Blend thoroughly. The mixture will expand and become frothy. Pour mixture back into the measuring cup and if necessary add enough cold water to make 2 cups and stir well.
On a dinner plate arrange six 3 ounce Dixie cups. Slowly pour equal amounts of Jello mixture into each cup until about 1/8 inch from the top. Place plate with filled cups into freezer for 10 minutes. This should set the Jello enough to hold popsicle sticks in place in the center of each cup. Push the sticks all the way to the bottom of each cup. Freeze for at least 4 hours then transfer the pops into a freezer bag for storage. Leave the pops in the Dixie cups until ready to eat. When you are ready to eat one you will need to run some warm water on the sides of the cup then gently squeeze the sides to release the pop. ENJOY!!!
As written this will make 6 pops at 17.5 calories and less than 1 gram of protein each.
JELLO POPSICLES
INGREDIENTS:
Small box of sugar free orange gelatin
Water and ice cubes
1 tablespoon non-dairy powdered coffee creamer (or powdered milk)
1 tablespoon sweetened coconut (optional)
METHOD:
Using a 2 cup glass measuring cup with pouring spout heat about 3/4 cup water until almost boiling in the microwave. Add Jello stirring until dissolved. Add 1 tablespoon of powdered non-dairy creamer OR powdered milk and stir well. Add enough ice cubes to make about 1-1/2 cups. The ice will cool the Jello down faster and prepare it for the next step. Stir until ice is almost melted.
Put the cooled Jello into a small blender like the Bullet or Ninja or use a regular blender with a capacity of at least 20 ounces. Add 1 tablespoon coconut. Do not blend hot Jello in a blender or you run the risk of getting burned from steam expansion.
Blend thoroughly. The mixture will expand and become frothy. Pour mixture back into the measuring cup and if necessary add enough cold water to make 2 cups and stir well.
On a dinner plate arrange six 3 ounce Dixie cups. Slowly pour equal amounts of Jello mixture into each cup until about 1/8 inch from the top. Place plate with filled cups into freezer for 10 minutes. This should set the Jello enough to hold popsicle sticks in place in the center of each cup. Push the sticks all the way to the bottom of each cup. Freeze for at least 4 hours then transfer the pops into a freezer bag for storage. Leave the pops in the Dixie cups until ready to eat. When you are ready to eat one you will need to run some warm water on the sides of the cup then gently squeeze the sides to release the pop. ENJOY!!!
As written this will make 6 pops at 17.5 calories and less than 1 gram of protein each.
