These Mixed Berry Popsicles are low carb, make great fat bombs and are perfect for summer. They’re simple, delicious and an excellent way to cool down in the summer.
Mixed Berry Popsicles
If you’re looking for a way to beat the heat this summer, there are few ways as effective and satisfying as a nice cold popsicle. It’s one of those summer treats that is timeless and satisfying no matter how old you get.
Popsicles are one of my favorite ways to cool down in the Texas heat, but oftentimes they are full of sugar and high in carbs, which is not something I welcome as part of my diet. That’s why I set out to make these popsicles both delicious and low carb!
Not only are these popsicles keto, but they also make a fantastic fat bomb! Who said fat bombs have to be in a boring cup or truffle form all the time? Not me, that’s for sure!
Berries are an excellent fruit to use minimally in low-carb cooking for BIG flavor. It doesn’t take many to impart flavor throughout the entire recipe, which is good because if you get too much fruit, you really start to stack on the carbs and natural sugars. While natural sugars are better than refined ones, too much natural sugar is still a bad thing.
What’s in These Berries and Cream Popsicles?
All you need to make these Mixed Berry Popsicles are frozen berries, heavy whipping cream, cottage cheese, Swerve or Truvia, and vanilla extract. The heavy whipping cream and cottage cheese help to make these Mixed Berry Popsicles a fat bomb and also make them creamy and delicious. It helps make the mixture smooth and not at all seedy. Pop them into some popsicle molds and in a few hours you’ll have delicious Mixed Berry Popsicles.
If you use cottage cheese or cream cheese for this recipe, it won’t be hard as a rock when it freezes like other low carb popsicles. These are truly creamy popsicles.
How To Make Low Carb Popsicles:
- Place all of the ingredients in a blender and blend well.
- Pour into 6 popsicle molds and freeze for 4-6 hours.
- That’s it! Pop them out of their molds and enjoy!
Tips and Tricks for Making Mixed Berry Ice Pops
- Try to leave some of the berries partially intact so you can have bites of fruit in each popsicle.
- You can substitute the cottage cheese in the recipe for ricotta or mascarpone cheese if you’d like. Cream cheese is another great option.
- You can make several of these, remove them from the molds and put them in bags so you can keep several of them in the freezer for whenever you get the urge for one. I used these disposable popsicle bags to store them in the freezer.
- You can find the popsicle molds I used HERE . However, I like these stackable molds better because they’re easier to store in your freezer.
- Here are some low carb fruits and vegetables you can substitute in this recipe.
Have Any OtherLow CarbSummer Treat Recipes?
But of course! Here’s a list of other great keto summer treat recipes you can find here at TwoSleevers:
- My Creamsicle Pops are another fantastic low carb popsicle that are the perfect blend of orange and vanilla in one delightful summer treat!
- These Cantaloupe Ice Pops pack the refreshing taste of cantaloupe in a surprisingly keto popsicle.
- My Avocado Lime Pops are great as a fat bomb that will also cool you off!
- More of a frozen yogurt fan? Check out my Mango Frozen Yogurt ! I opted to use lower sugar ingredients in this recipe to help you keep your carb count down!
So the next time you’re looking for a delicious fat bomb recipe, put away those lame ball-shaped fat bombs and opt for these delicious Mixed Berry Popsicles instead!
Mixed Berry Popsicles
Equipment
- popsicle
Ingredients
- ▢ 1 cup Frozen Mixed Berries
- ▢ 1/2 cup Heavy Whipping Cream
- ▢ 1/2 cup full fat cottage cheese
- ▢ 1/4 cup Swerve
- ▢ 2 teaspoons vanilla extract
Instructions
- Place all ingredients into a blender and mix until well blended. You will have a rather thick mixture at this point.
- Pour into 6 popsicle molds and freeze for 4-6 hours.
- Alternatively, churn in an ice cream mixer and serve when set.
- Try to leave some of the berries partially intact so you can have bites of fruit in each popsicle.
- You can substitute the cottage cheese in the recipe for ricotta or mascarpone cheese if you’d like.
- You can make several of these, remove them from the molds and put them in bags so you can keep several of them in the freezer for whenever you get the urge for one. I used these disposable popsicle bags to store them in the freezer.
- You can find the popsicle molds I used HERE . However, I like these stackable molds better because they’re easier to store in your freezer.
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Originally Published July 24, 2018
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Mixed Berry Popsicles
Ingredients
- 1 cup Frozen Mixed Berries
- 1/2 cup Heavy Whipping Cream
- 1/2 cup full fat cottage cheese
- 1/4 cup Swerve
- 2 teaspoons vanilla extract
Instructions
- Place all ingredients into a blender and mix until well blended. You will have a rather thick mixture at this point.
- Pour into 6 popsicle molds and freeze for 4-6 hours.
- Alternatively, churn in an ice cream mixer and serve when set.
- Try to leave some of the berries partially intact so you can have bites of fruit in each popsicle.
- You can substitute the cottage cheese in the recipe for ricotta or mascarpone cheese if you’d like.
- You can make several of these, remove them from the molds and put them in bags so you can keep several of them in the freezer for whenever you get the urge for one. I used these disposable popsicle bags to store them in the freezer.
- You can find the popsicle molds I used HERE . However, I like these stackable molds better because they’re easier to store in your freezer.
Mixed Berry Popsicles https://twosleevers.com/mixed-berry-popsicles/
Zucchini Roll Ups are the perfect way to get your favorite lasagna flavors without all of the carbs. Enjoy this flavor-packed zucchini lasagna roll dish with just a few ingredients in less than 30 minutes!
Why You’re Going To Love This Recipe
- Fast. Have a tasty main course on the table in under 30 minutes .
- Easy. Simply follow a few easy steps. Prepare the zucchini, add the filling, roll, and bake.
- Low Carb . Only 7 net carbs per serving.
- Gluten Free . Skip the noodles and use zucchini instead!
- Vegetarian . Great for your next Meatless Monday or to impress any Vegetarian in your family.
Ingredients You’ll Need
The list of ingredients for this dish is slightly longer than some of my other more popular recipes, but I promise you it is absolutely worth it. Many of the ingredients are spices that are pantry staples, so you’ll likely already have them on hand anyway.
Here’s what you need before you get started:
For The Roll Ups
- Zucchini
- Cream Cheese
- Mozzarella Cheese
- Spinach
- Basil
For The Sauce
- Garlic
- Fire Roasted Tomatoes
- Crushed Red Pepper
- Fennel Seeds
- Oregano
- Basil
How To Make Zucchini Roll Ups
If you’ve ever made lasagna roll ups with pasta, the idea is very similar. The only difference is that this zucchini lasagna roll recipe uses zucchini strips instead of pasta. The steps are incredibly simple, as you’ll see below.
To Prepare the Zucchini Roll Ups
- Use a mandoline to thinly slice zucchini vertically, creating long strips.
- Place the strips of zucchini on a paper towel to begin absorbing excess moisture.
- Mix together cream cheese, mozzarella cheese, chopped spinach, minced garlic, and salt to create the filling.
- Place 4-6 slices of zucchini on a flat surface, slightly overlapping, to create a “noodle” base to add the filling.
- Add a small amount of filling to one end of the zucchini “noodle” and roll lengthwise.
To Prepare The Sauce
This sauce recipe is my amazing no cook Keto Marina Sauce . It’s great for pasta, dipping, and even to make low carb pizza or keto pizza casserole !
- Place all sauce ingredients listed above in a blender.
- Blend until the sauce is at your preferred consistency.
That’s it! Only two simple steps to make this flavor-packed. tomato sauce!
Once you have prepared the sauce and the zucchini lasagna rolls, cover the bottom of a baking dish with sauce and carefully place the zucchini roll ups on top of the sauce. They should be approximately an inch apart.
Place the baking dish in the oven and bake until the zucchini is tender and the sauce is bubbling.
Tips And Tricks For Making Zucchini Lasagna Rolls
- Use a mandoline slicer for super thin slices of zucchini. This will ensure they cook quickly and are tender.
- Thoroughly pat the zucchini dry before adding the filling. If there is too much moisture left on the vegetable, they will be hard to roll and keep cohesive while serving.
- For an even more decadent dish, add additional mozzarella and parmesan cheese and broil for 2-3 minutes after the initial cook time. This will give you a bubbly cheese “crust” over the top of your zucchini roll ups.
Zucchini Roll Ups Variations
- Make them meaty. Add browned Italian sausage or ground beef to the zucchini roll ups.
- Use Squash. Use a summer squash to make veggie strips instead of zucchini if you have extra in your crisper or garden.
- Change up the cheese. Not a fan of cream cheese? Try ricotta or cottage cheese as a filling instead.
- Switch up the sauce. If you’re more of a fan of white or cream sauces, feel free to try this dish with one of those instead. It’s guaranteed to be just as satisfying!
How Long Do They Last?
For the best results, I would suggest enjoying these zucchini roll ups within 4-5 days of preparing them. The zucchini will continue to release a small amount of water after they are cooked, so the longer they sit, the more delicate the vegetable will become. This changes the texture significantly.
What To Serve With Them
These Zucchini Lasagna Roll Ups are an incredible meal by themselves, but if you want to kick your dinner up a notch, consider serving one of these tasty side dishes with them:
- Keto Bread
- Roasted Brussels Sprouts
- Air Fryer Mushrooms
- Salad
Our Best Zucchini Recipes
- Zucchini Noodles
- Keto Zucchini Lasagna
- Instant Pot Lasagna
- Zucchini Soup
- Zucchini Casserole
If you love these Zucchini Roll Ups as much as we do, make sure you share them on Facebook and Instagram so your friends can try them too! Don’t forget to Pin them so you can make them again soon.
Zucchini Roll Ups | Zucchini Lasagna Rolls With Tomato Sauce
Ingredients
For The Sauce
- ▢ 12 oz Canned Fire Roasted Tomatoes
- ▢ 3 Garlic Cloves
- ▢ 1 tsp Dried Oregano
- ▢ 1/2 tsp Dried Basil
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/2 tsp crushed red pepper
- ▢ 1/4 tsp fennel seeds
For The Zucchini Rolls
- ▢ 4 Zucchini
- ▢ 8 oz Cream Cheese
- ▢ 8 oz baby spinach
- ▢ 1 tbsp Minced Garlic
- ▢ 1 tsp Dried Basil
- ▢ 1 cup Mozzarella Cheese
Instructions
To Make The Sauce
- Combine all of the sauce ingredients into a blender
- Blend until it reaches the desired texture
To Make The Zucchini Roll Ups
- Use a mandoline to thinly slice zucchini vertically, creating long strips.
- Place the strips of zucchini on a paper towel to begin absorbing excess moisture.
- Mix together cream cheese, mozzarella cheese, chopped spinach, minced garlic, and salt to create the filling.
- Place 4-6 slices of zucchini on a flat surface, slightly overlapping, to create a “noodle” base to add the filling
- .Add a small amount of filling to one end of the zucchini “noodle” and roll lengthwise.
To Assemble The Dish
- Place a small amount of the sauce on the bottom of a casserole dish. It should completely cover the bottom of the dish.
- Carefully place the prepared zucchini roill ups in the dish
- Drizzle any remaining sauce around and over zucchini lasagna rolls
- Bake at 375 for 40 minutes or until the zucchini is tender and the sauce is bubbly.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
