clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Balsamic Strawberry and Cream Popsicles

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 2.33 out of 5)

  • 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.