Vegan Protein Popsicles with Chocolate-Vanilla and Cherry-Vanilla Swirls

Happy July 1, everyone!

It's hot, it's humid, and there's not a breath of wind.

I know this might sound a little twisted, but I love going for extra-long morning runs along the promenade in Tel Aviv (Israel's coastal city).

I love that sense of freedom Tel Aviv brings out in me.

Shirt off (a little showing off never hurt anyone, right?), upbeat music in my ears, and a long, long, loooong run along the waterfront, all the way to the park and back.

Yes, I know.

Hot.

Humid.

Sweaty.

Not exactly comfortable.

But I like having a treat waiting at the finish line: a completely vegan protein popsicle.

What's the big idea? Instead of drinking my protein shake, I just freeze it.

Ta-daaa!

A Little About the Recipe

Silken tofu is the base of these popsicles. It gives them a lightly creamy texture while keeping them low in fat and calories.

For a more indulgent version, swap in the same amount of soy pudding or your favorite vegan yogurt. (A little more sugar and a few more calories – no big deal.)

I used a little banana for sweetness. Since the protein powder is sweetened too, I didn't feel the need to add anything else.

If you like yours sweeter, sweeten to your heart's content. Just keep in mind that the carbs and sugar will go up accordingly.

I used a soy protein powder with 20 grams of protein and around 100 calories per serving (one scoop).

Check the label on your protein powder, since a different powder may change the nutrition numbers a little. (Not that I think that's a huge deal.)

I made 2 versions:

Mocha-vanilla.

And cherry-beet-vanilla.

Why those flavors? Because that's what I had at home. (And the cherries are perfect right now.)

Get creative with whatever colors and flavors you like. The base stays the same.

I bought my popsicle molds online, but you can also find them at professional kitchen supply stores. I think there's one on Carlebach Street (a street in central Tel Aviv).

Want another frosty treat? How about some vegan yogurt and fruit bites?

Nutrition Information from Noam Bachar (an Israeli clinical dietitian and fitness trainer):

Per popsicle, weighing 90 g (3.2 oz), from a batch of 8:

Vanilla popsicle:

• 70 calories
• 6.4 grams protein
• 9 grams carbohydrates
• 1 gram fat

Mocha popsicle:

• 93 calories
• 8.6 grams protein
• 10.7 grams carbohydrates
• 2 grams fat

Cherry-beet popsicle:

• 93 calories
• 8.6 grams protein
• 10.7 grams carbohydrates
• 2 grams fat

Want more protein? Add another scoop of protein powder to each mixture to increase the protein by 2 grams per popsicle. That will increase the calories, too.

Vegan Protein Popsicles

Protein popsicles in mocha-vanilla and cherry-beet-vanilla flavors.

Keyword popsicle, beet, cherry, mocha, vanilla, protein, protein powder, soy, tofu

Prep Time 5 minutes

Servings 8 popsicles

Ingredients

Base for All Flavors

• 1 package silken tofu 340 g (12 oz)
• 1 1/2 bananas
• 3 tablespoons unsweetened soy milk 30 ml (2 US tablespoons)
• 3 scoops soy protein powder

For the Mocha Flavor

• 1 level tablespoon cocoa powder
• 1/2 tablespoon instant coffee granules

For the Cherry-Beet Flavor

• 1 tablespoon pitted cherries about 10–15 g (0.35–0.5 oz)
• 1/4 beet, peeled and sliced

For the Vanilla Flavor

• 1 teaspoon vanilla extract

Instructions

1. Add the ingredients to the blender in the order below, with the wet ingredients first to prevent lumps.

2. Start with the soy milk, followed by the bananas, silken tofu, protein powder, and flavor add-ins (fruit, cocoa, and so on). If making multiple flavors, save the add-ins for after you divide the base.

3. Blend thoroughly until smooth.

4. Divide the mixture among three small bowls.

5. Return one-third of the mixture to the blender at a time and blend with the desired flavor add-ins.

6. Add a little of each flavored mixture to the popsicle molds at a time to create a marbled effect.

   

7. Freeze for several hours.