|
10 Min |
8 hours or overnight |
Makes 8 pops; serving size 1 pop |
|
10 Min |
8 hours or overnight |
Makes 8 pops; serving size 1 pop |
These frozen low FODMAP snack pops are easy to make - all you need is a Popsicle mold, so make sure you source that first. Then it is simply a matter of combining blueberries, a tiny bit of maple syrup, and lactose-free yogurt to make the creamy, purple low FODMAP popsicles, and then add a little crunchy with Fody Blueberry Almond Low FODMAP Snack Bars.
Blueberries are low FODMAP in heaping ¼ cup (40 g) amounts. Puréed along with the yogurt, they make a colorful, fun frozen low FODMAP snack or dessert.
Popsicle molds vary in size. Try to find some that are about 1/3 cup (75 ml) in volume for the recommended serving size.
Place berries, maple syrup, lemon juice and vanilla in a blender carafe and purée until smooth and pour into a mixing bowl. Gently whisk in the lactose-free yogurt just until blended.
Crumble one of the Fody Blueberry Almond Low FODMAP Snack Bars and divide equally in the bottom of the pop molds. Pour the yogurt mixture into the molds, also dividing evenly. Crumble the second Fody low FODMAP bar and sprinkle over the pops. Insert sticks or holders in place.
Freeze overnight. Run some warm water around the outside of the molds to help release the pops. Serve for breakfast! Or for a snack or dessert anytime of day.
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
