Dairy-free beet and cherry creamsicles

by | Apr 28, 2010 | Columns, Eat. Heal. Live., Featured | 0 comments


Beet and Cherry Creamsicles

photo provided courtesy of affairsofliving.com


Roasted beets, cherries, coconut milk, cardamom, vanilla. Bam. Awesome. Sugar-free popsicles, with vegetables inside? Right on! These things are rich, sweet, and wonderfully flavored.

I think that it would be fun to use golden beets and golden cherries for lovely yellow-colored popsicles. Or what about using golden beets and peaches instead of cherries? Or red beets and raspberries? The opportunities are endless. I think that this general idea tweaked a bit would also make an amazing dessert soup, something that I plan to try later down the line.

Enjoy!


ingredients
1 large beet
1 1/2 cups pitted fresh or frozen cherries
1 can organic coconut milk (2 cups) (if coconut allergic, try using other non-dairy milk)
1 tsp alcohol-free vanilla
1/2 tsp cardamom
10-12 drops stevia liquid, or more to taste (could substitute with green or white stevia extract powder, or another natural sweetener like agave nectar, honey, brown rice syrup, or maple syrup; start with a small quantity and add to your taste preference)


directions

  1. Heat oven to 400º. Scrub beet, trim off greens, and prick a few times. Wrap in foil and put in the oven for 1 hour or until tender. Let cool slightly, then remove skin; it should just slide off easily! Chop beet coarsely.
  2. Place beet in blender with remaining ingredients and blend until totally smooth. Pour into popsicle molds or into ice cube trays and insert toothpicks for mini popsicles. Freeze 2-3 hours. Serve!

makes about 3 1/2 cups “batter”, finished popsicle yield varies

recipe courtesy affairsofliving.com

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