• Krista Smith, FNTP

Strawberry Cream Gelatin Pops

Updated: Jul 10, 2018

Yep, another strawberry recipe.

Summer and strawberries go together like kids and our pool. I was at the store the other day and bought a couple pounds of berries. Of course we don't mind eating them as-is, but sometimes I get a recipe idea and just go for it.

Originally I wanted to make a strawberry panna cotta. Now, to be completely honest, I don't know if making one out of strawberries is sacrilegious. I've only had a couple panna cottas in my life and neither included fruit. However, I was craving this creamy gelatin treat and thought, "What the heck, I have berries, why not try it?"

Mistake number one (or now two?) was that I ran the plan by the kids. I mean, I love the idea but can't be the only person here to eat it. They weren't on board.

So I sold them the idea of making exactly the same thing but freezing it into popsicle molds. Remember Jello® Pudding Pops?? I was thinking I could do something along that thread. My point of all this is to say that you can totally make this recipe as a gelatin in the fridge and it will taste AMAZING. Matter of fact, I'm doing it this way next batch.

This recipe really didn't take long and I love that it includes all natural ingredients without added sugar. There is Swerve (erythritol) to sweeten the recipe. It's a plant-derived sweetener that doesn't spike your insulin or blood sugar.

I chopped up strawberries, mixed them with 2 tsp Swerve, added about 2T water and reduced them in a pot over medium heat.

Once the berries were nice and soft, I used an immersion blender to puree them (far right).

Next, I added 1/4 C heavy cream, 1/4 C coconut milk, 1T gelatin, 1 tsp vanilla extract, 1T Swerve, and about 10 drops of stevia. I continued blending until everything was well combined and the mixture became thicker. For dairy-free, use coconut cream in place of the heavy cream.

The mixture was then ready to pour into the popsicle molds. My son wants you to know that he put in the sticks!

Gonna be real with you: I do not recommend these exact molds. The popsicles never come out with the sticks. The sticks slide right out and I have to run a butter knife around the inside of the pop mold and then plop them back onto the stick. It does the job, but not efficient in the least. Feel free to leave a comment about what works for you.

I had a bit extra and decided to pour it into my silicone molds to make little bites. They are great fat bombs too, especially if you add some coconut oil. ;) So. Yummy.

A cute little frozen strawberry bite!

They turned out a bit soft and almost more chewy like gelatin, but in a good way. It's kinda cool that they don't start melting right away. Everyone enjoyed them & I've thought up of another dessert to incorporate this recipe in the future, so be on the lookout!

Strawberry Cream Gelatin Pops

by Krista Smith, NTP

Serves 8-9


2C strawberries, roughly chopped

1T, plus 2 tsp Swerve, divided

2T water

1/4C heavy whipping cream (coconut cream for dairy-free)

1/4C full-fat coconut milk

1T gelatin (I like Great Lakes)

1tsp vanilla extract

10 drops stevia


Place strawberries in a medium saucepan. Add 2 tsp Swerve and the water. Stir to combine.

Cook over medium-high heat until the mixture starts to boil. Reduce to a simmer until the strawberries are soft and fragrant. Remove from heat.

Using an immersion blender, puree the mixture until most of the lumps are gone.

To the saucepan, add the cream and coconut milk. Blend well.

Sprinkle the gelatin on the top of the strawberry mixture and continue to puree.

Add in the vanilla and stevia. Blend until well-combined and the mixture is smooth and thickened.

Pour into popsicle molds and freeze. For gelatin, pour into a glass bowl or divide into silicone molds and refrigerate.

Macros per serving (based on 9 servings):

Calories: 48

Protein: 1g

Fat: 3.4g

Carbs: 3.2g

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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