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Strawberry Creamsicles

What you need: 

1 cup frozen strawberries
2 teaspoons sugar
dash lemon juice
dash salt
1 (12 ounce) package soft silken tofu
1/2 cup sugar
1 tablespoon vegetable oil
1/2 teaspoon vanilla
1/8 teaspoon salt

What you do: 

1. Mix strawberries, 2 teaspoon sugar, lemon juice, and salt in a saucepan. Heat on low until the strawberries are saucey and juicy.
2. Transfer to a food processor and process for a few seconds. Add the remaining ingredients, and process until smooth and creamy.
3. Pour into popsicle molds and freeze several hours.
Source of recipe: Modified from http://vegweb.com/index.php?topic=7477.0

Preparation Time: 
25 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

SonyaP, I'm sure you can substitute soy milk for any type of vegan milk on the market.  I bet coconut milk (probably would thin it out with water, though) or homemade nut milk (e.g. almond or cashew) would be particularly delicious.

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I'm not able to eat soy ...is there anything I can substitute?

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I tried this because we really like the fudgesicle version. Mine still had a tofu-taste after everything was blended together, so I threw in about 3 tablespoons of cocoa powder. Made for a strawberry/fudgecicle combo that I think I liked better than the chocolate alone.

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Also, when I defrosted some a little to much I added some chocolate chips and ate it in the bowl with a spoon. Also good!

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Yum! Well I couldn't find my popsicle molds and my ice cream maker doesn't currently fit in my freezer so I just froze this in a bowl. It did have that icy-ish texture but I ate it in a wafer cone and it was delightful. Defrosting it while frozen and mixing well helps a little texture-wise. I used light tofu and probably could've reduced the sugar a bit. I've done the same thing with the fudgsicle recipe. A quick, easy, and cheap alternative to the store-bought stuff.

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I made these with raspberries instead of strawberries. They tasted good- but a bit like frozen soy yogurt. They had that type of icy-ish texture that most frozen yogurts had.
But nonetheless, they were still good and I ate them all up within a week! :)

There are several ways to avoid the ice crystals.  1) freeze it in an ice cream freezer according to maufacturer's directions.  This is the easiest and best.  2) put the liquid in a ziplock baggie.  Place the baggie in a second, larger baggie with ice and salt.  Squish with hands until thick like frozen yougurt/soft serve icecream.  This works good especially if you have kids to help.  You can even turn this into an applied science lesson.  3)  place the liquid in a metal pan in the freezer, stir every 15-30 minutes to break up the ice crystals as they form. 

with all methods, place the liquid in the molds before it is frozen solid but while fairly thick.  It will not be quite as smooth as comercial products but a lot closer than what you made.

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I made these with raspberries instead of strawberries. They tasted good- but a bit like frozen soy yogurt. They had that type of icy-ish texture that most frozen yogurts had.
But nonetheless, they were still good and I ate them all up within a week! :)

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Treehugger, I'm sure you could sweeten these with fruit juice concentrate or agave or possibly even stevia powder.  Experiment and let us know what you come up with.

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Could you make this without the sugar, maybe use fruit juice concentrate for the sweetener? 

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I am amazed that basically just strawberries and tofu can make such a delicious creamy popsicle! Thanks for a great recipe!

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