Creamy Fruit Pops with optional Chocolate Hard Shell

I don't know about you, but I am really enjoying my time experimenting with recipes. Today I've got another frozen concoction that's low carb, but not dairy free. I like whipping cream, so if I can incorporate it into a recipe I will. I have no issues with dairy, nor do I have issues with some gluten. Mine is strictly with carbs, the lower the better for me with regards to keeping this Type 2 Diabetes in better control. Now if I can only get my butt moving to go for a walk or something, my readings would be so much better. Hmm, that almost sounds like I'm a psychic doing readings. Although I think I am intuitive I am talking about my glucose readings. Ah, that nasty little finger stick sometimes once a day, sometimes more if I feel a little off.

My favorite fruit is strawberries (really bananas but too many carbs) and quite often my breakfast will be strawberries with whipped cream and chopped walnuts, especially if I don't feel like cooking, or just need to finish what's in the crisper. So, this pop is made with strawberries.

The chocolate that you see is from The Coconut Mama's Magic Shell recipe, however I didn't use honey but subbed with confectioner's Swerve and it worked just fine. I also added a little bit of Walden Farms Pancake Syrup. The syrup was around 1/4 cup, and the confectioner's Swerve was around 3 tablespoons. You have to taste it to see if more sweetener is needed. I'm thinking that the next time I make these, I will just add the chocolate shell after the pop has frozen. The way it is here is quite thick and I didn't enjoy that part as much as I thought. A thinner shell on the outside would have been just enough!

Ingredients:

1/2 of a 12oz. bag Frozen Fruit

7oz. Coconut Milk (unsweetened)

7oz. Heavy Whipping Cream

1 to 2 Tbsp Confectioners Swerve

1 to 2 Tbsp Vanilla Extract

Pinch of Salt

Directions:

Add fruit, coconut milk, salt, and whipping cream to a blender and mix on high until combined.

Add sweetener and vanilla and blend briefly.

Taste the mixture and add more sweetener if needed.

Pour into popsicle molds and freeze for a minimum of 4 hours. Overnight is best!

Notes:

I used frozen strawberries, which my carb count is based on.

6 servings approximately 1/2 cup each mold. Net carbs per serving is 2.8g (not counting the chocolate shell)

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