As we move into Hot August Nights in Reno, it’s definitely time for a cool down treat, so I’m continuing to make simple, delicious, and low carb frozen treats for a nice afternoon refresher. I love pineapple, but it isn’t remotely low carb. Still, if you don’t over-do it, you can enjoy this delicious fruit along with another one that also is a bit too sweet. I combined the flavors of a Pena Colada, without the rum, into a tasty ice.

2 cups fresh Pineapple
6 fresh Bing Cherries
1 container Vanilla Carbmasters Yogurt or other low carb yogurt
2 tablespoons Sugar Substitute
1/2 teaspoon Rum Extract (optional)

Set up molds to hold the frozen pops on a tray that will fit in the freezer. Around my house,that can be a challenge and I’ve used various dishes for a tray. I also use silicone cupcake molds for my frozen treats. They are easy to unmold and since I have many individual ones,it’s easy to vary the shapes and number of them I need. But you can also use pop molds or a regular cupcake pan.

In the blender, mix all the ingredients except the cherries, pulsing until they are completely pureed. Add the cherries and pulse a few more times to have small pieces in the mix.

Pour or spoon into the molds, filling them about 1/4 inch from the top. Carefully move the filled molds to the freezer. After an hour and half, add popsicle sticks if you wish. I make them without most of the time. Let them freeze another four hours, then unmold. A little warm water in the bottom of the pan will help if they don’t pop right out. Wrap in plastic wrap and put in a plastic bag to put back in the freezer. Be sure to keep one out to eat right away.

Makes about 6 to 8 frozen pops.

Nutrition Information per pop:
Calories: 15.4 Fat: 0.4 g, Net Carbs: 2.6 g Protein: 0.2 g

Note: This same recipe works well with strawberries, raspberries, and other frozen fruit. Simply replace the pineapple and cherries with your choice. Omit the rum flavoring and put in a 1/2 teaspoon of lemon juice, if you wish.