Raspberry creamsicles (low FODMAP)
10 minutes prep • 5-8 hours freeze (depending on how large your popsicle molds are) • Low FODMAP • Gluten-free • Makes 6 popsicles • These creamy raspberry bars are the perfect summer treat. They’re easy to make and the simple ingredients mean the flavors are wonderfully intense. Get ready to delight your palate with a raspberry creamsicle!
Ingredients
1 cup heavy cream
1 cup coconut cream
3/4 cup low FODMAP raspberry jam or compote (if you can’t find raspberry jam without high fructose corn syrup, it’s easy to make your own compote-see recipe below)
Pinch of salt
Directions
Combine heavy cream, coconut cream, jam or compote, and salt in a large measuring cup or bowl and whisk to combine.
Fill your popsicle molds with the mixture and put them in the freezer for at least 5 hours — longer if your molds are very wide.
To un-mold, briefly run the mold under warm water until the creamsicle is released when you give it a gentle pull.
Eat and enjoy every bite because you can!
Pro Tip: I love this stainless steel popsicle mold because it’s easy to use, easy to clean, all reusable pieces, and you can pick out one popsicle at a time.
Berry Compote
A compote is not designed to “set” like jam so it’s quick to make and works beautifully in recipes where you want a jammy flavor without all the fuss of making jam!
Ingredients
2 cups fresh or frozen berries
1 cup granulated sugar (more or less to your taste)
Directions
Defrost frozen berries in the refrigerator.
Put the fresh or thawed berries in a saucepan and cook over medium-low heat until the fruit is soft and has released some juice. (There is no need to include water while boiling, as the berries have plenty of moisture themselves.) Stir consistently to prevent sticking and scorching.
Add the granulated sugar in a slow stream, stirring as you add until the sugar disappears. Increase the heat to medium and bring the fruit and sugar to a boil. At this point, you can strain the compote through a sieve or cheesecloth to remove some or all of the seeds. Return the liquid to a saucepan and bring to a boil. Then boil for 12 to 15 minutes, stirring occasionally. Turn off the heat and let the compote cool before using it. (The compote can be spooned into a jar and refrigerated for a week or two.)
Eat and enjoy every bite because you can!
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