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Strawberry and Matcha Popsicles
These strawberry matcha popsicles are perfect for dessert or even breakfast. They're packed with energising and metabolism-boosting matcha and bulked with oats to make a filling and nourishing frozen treat.
Prep Time
5
minutes
mins
Freezing time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
frozen
Cuisine:
American
Servings:
10
Calories:
41
kcal
Author:
Kate Hackworthy | Veggie Desserts
Equipment
popsicle mold
Ingredients
1
cup
(240ml) almond milk
½
cup
(50g) oats
(gluten-free if required)
1
very ripe banana
1
tablespoon
honey or maple syrup
optional
½
teaspoon
vanilla extract
1 ½
teaspoons
matcha green tea powder
handful of fresh strawberries
Instructions
Whiz the almond milk, oats, banana, maple syrup, vanilla and matcha in a blender until smooth. Pour into popsicle/ice lolly moulds until ¾ full.
Wash, hull and slice the strawberries then press them into the edges of the popsicle molds.
Freeze for at least 5 hours or overnight, until solid.
Run under hot water to release from the molds and serve for dessert, a snack or even breakfast!
Nutrition
Calories:
41
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
32
mg
|
Potassium:
65
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
38
IU
|
Vitamin C:
1
mg
|
Calcium:
34
mg
|
Iron:
1
mg