Mini Balsamic Strawberry and Cream Popsicles

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  • Yield: Makes 7 mini popsicles 1x


  • 1 lb. strawberries, de-stemmed and halved
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons maple syrup, divided
  • 1 1/2 cups plain kefir
  • Dixie bath cups
  • Decorative straws, cut in half


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Place strawberries onto baking sheet and toss with balsamic vinegar and 1 tablespoon maple syrup. Roast in oven for 30-35 minutes or until tender, turning over every 10-15 minutes. Let cool to room temperature.
  3. In a small bowl mix kefir with remaining maple syrup.
  4. Add cooled strawberries to a blender and blend to a thick puree.
  5. Line up dixie cups on baking sheet. For a marbled look, layer strawberries and kefir in each dixie cup. Use a straw to gently swirl the layers together. Push straw about 3/4 way into cup. Place the cups on the tray into the freezer and freeze for at least 4-6 hours.
  6. Before serving, remove from freezer and gently peel back paper cup from popsicle.