Recipe Steps steps 5 6 h 10 min
You can use fresh or frozen strawberries for this recipe, but we recommend frozen. Add the strawberries, 1/3 cup of water, 1 teaspoon of lemon juice, and 2 teaspoons of allulose to a food processor. Process until completely smooth.
Taste and optionally add more sweetener. Pour the blended strawberries into popsicle molds. Place in the freezer for at least one hour.
Add the mascarpone, heavy cream, 2 teaspoons of allulose, and vanilla extract to a bowl. Using a hand mixer, beat on medium speed until fully incorporated. Spoon the white layer on top of the strawberry layer and freeze for at least 4 hours before adding the blue layer.
Add the blueberries, 1/3 cup of water, and 2 teaspoons of allulose to a food processor. We used frozen blueberries for the blue layer, but you can use fresh blueberries as well. Pour the mixture into the molds over the white layer.
Freeze for at least one more hour before serving. Serve the popsicles or store them for later. Enjoy!