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Just in time for hot summer weather, try these low carb strawberry pretzel-less pops. Imagine strawberry jello, creamy cheesecake and a gluten free crust wrapped up in a popsicle form. Your favorite summer dessert on a stick and it's only 3.6g net carbs per pop.

Low Carb Strawberry Pretzel-less Pops

Just in time for hot summer weather, try these low carb strawberry pretzel-less pops. Imagine strawberry jello, creamy cheesecake and a gluten free crust wrapped up in a popsicle form. Your favorite summer dessert on a stick and it's only 3.6g net carbs per pop.

Course Snack
Cuisine American
Keyword dessert, low carb, low carb snack, popsicle
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 240 kcal
Author Denise

Ingredients

  • 2 packages Sugar Free Strawberry Gelatin (0.3 oz size box)
  • 1 package Sugar Free Cheesecake Pudding (1 oz size box)
  • 1/2 cup boiling water
  • 3 cups heavy whipping cream
  • 6 strawberries, diced
  • 1/2 cup raw pecans, chopped
  • 1 tablespoon butter
  • sprinkle salt

Instructions

  1. Add 2 boxes of strawberry gelatin to a blender along with 1 cup of boiling water. Blend on lowest setting until gelatin is dissolved. Then add 2 cups of heavy cream and blend on high for a 30 seconds.

  2. Spoon into 12 popsicle molds and add the diced strawberries evenly into the popsicle molds. This should fill the molds only 1/2 to 3/4th of the way. Freeze for 5 minutes.

  3. Meanwhile add butter and pecans to a skillet and toast for a few minutes. Sprinkle salt, mix and set aside to cool.

  4. Next add the pudding mix and 1 cup of heavy cream into the bowl of a mixer and whip until fluffy.

  5. Spoon pudding mixture over top the strawberry pops making sure the pudding goes all the way down to the strawberry part. This can be a bit tricky because the pudding mixture is thick.

  6. Sprinkle nuts after the pudding and then add your popsicle sticks. Freeze for 2 hours.