Strawberry Delight Popsicles
THM:S, low carb, sugar free, gluten/egg/nut free
Serves: 11 small popsicles
Cream Cheese Filling:
Crust Pieces:
1½ c. coarsely-chopped fresh strawberries**
  1. Make the cream cheese filling ahead of time so it can set up. Beat the first five ingredients until smooth. Whisk the gelatin into the hot water, then add it to the cream cheese mixture and beat immediately. Add the cream and beat for several minutes until the cream thickens and ridges start to appear while beating. Refrigerate the cream cheese mixture for several hours before assembling the popsicles.
  2. Make the crust pieces by beating all the crust ingredients together and mashing the dough flat onto a baking pan with a fork. Broil for a few minutes until browning on top, then remove from the oven and crumble into small pieces. Transfer the crumbs to another container and freeze to quickly chill before assembling the popsicles.
  3. Stir the chilled crumbs and chopped strawberries into the chilled cream cheese mixture, then use a spoon to push the mixture into popsicle molds. Insert sticks and freeze for several hours until firm. The pops are best after they have been at room temperature for a few minutes to soften.
*Use a scant teaspoon of gelatin if using a beef gelatin such as THM Just Gelatin or Great Lakes brand.
**I recommend using fresh strawberries for best texture and appearance, but if all you have is frozen, try to chop them and stir them into the popsicle mixture while still frozen instead of thawing them first.
Please note that this "crust" recipe is not an actual crust; its only purpose is as crumbs in these popsicles. I have plenty of real crust recipes here on my website and in my cookbook.
Recipe by Briana Thomas at