It went from winter freezing to approximately 900 degrees overnight in California, so these strawberry pudding pops have been just what I’ve needed to cool off! Summer fruit is my absolute favorite, so I’ll definitely be creating more strawberry recipes just for you, very soon!
I’m heading to a California strawberry farm next week with some fellow bloggers, and I’m really excited to see how it all works on a larger scale! I’ll be sharing my strawberry farming adventures here, so stay tuned for that!
The gelatin in these popsicles give them a delicious, pudding-like texture, which I love! Gelatin is also really great for healing your gut, and I’ve linked my favorite gelatin below in the recipe, as it comes from grass-fed, & healthy cows. The gelatin also makes it so that these pops don’t melt quickly, so you can eat them in the sunshine without them ending up all over everyyything!
I used a popsicle mold that I found on Amazon to make these, but any mold that you have will work, or you could even use dixie cups with popsicle sticks! It’s entirely up to you if you’d like to add the honey to these, as I’ve made these both with and without the sweetener, and they were delicious either way! I hope you enjoy these strawberry pudding pops!
Happy popsicle making!
Strawberry Pudding Pops
- If you're using frozen strawberries, be sure to defrost them first. Combine all of the ingredients, besides the gelatin, in a blender. Blend until smooth.
- Pour the mixture into a medium sized pot over medium heat. Once the mixture is warm and slightly bubbling around the edges of your pot, slowly whisk in the gelatin, ½ teaspoon at a time. Once all of the gelatin is whisked in and dissolved, turn off the heat. Allow the mixture to cool for a minute.
- Pour the strawberry mixture into your popsicle molds and freeze for at least 4-5 hours, or until set.
- To remove the popsicles, run the mold under warm water for about 30 seconds. Enjoy!
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