2 cups Frozen Strawberries + 6 small frozen strawberries
1/4 cup water
1 cup lactose-free greek yogurt
1 tbsp maple syrup
1. Add the 2 cups of frozen strawberries and the water to a blender.
2. Blend until smooth. You may need to add some extra water if it is proving to be hard to blend. Once smooth, set aside for now.
3. In a bowl, mix together lactose-free Greek yogurt and maple syrup until you can no longer see the maple syrup.
4. Grab your popsicle molds and add a small spoonful (about a tbsp) of the strawberry mixture to each popsicle mold.
5. Then add a small spoonful of about the same size of the yogurt mixture on top of the strawberry mixture in each mold.
6. Add one small frozen strawberry to each mold, only pushing it as far down as the yogurt layer.
7. Fill the rest of the mold with the remaining strawberry mixture and place the sticks on top. You may need to play around with how you put it in so that the frozen strawberry in the middle layer is not in your way.
8. Freeze the popsicle molds for at least 5 hours.
9. When you take your popsicles out of the freezer, run them under hot water first so that they come out of the mold easier.
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods! Also, keep in mind the concept of FODMAP stacking. If you have a lot of foods that contain FODMAPs in one meal, even if not in high-FODMAP portions, the accumulation can lead to symptoms.