Firecracker Popsicles Recipe

DIRECTIONS

1. Puree the blueberries with 2 teaspoons xylitol and a pinch of stevia, set aside in a small bowl.
2. Puree the raspberries with 2 teaspoons xylitol and a pinch of stevia, set aside in a small bowl. If the raspberries are not very sweet add additional stevia to taste.
3. In a small bowl combine the coconut milk with 2 teaspoons xylitol, a pinch of stevia and 1/2 teaspoon of either coconut or vanilla extract.
4. Layer the popsicle mold: Start with the coconut milk, add 2-3 tablespoons then add a couple of tablespoons of each of the raspberry and blueberry purees, layering as you go. Once the popsicle is filled to about 1/2-inch from the top, take a knife, stick it in the center and gently swirl the knife to get the firecracker effect.
5. Freeze for at least 3 hours. May be kept frozen for up to 1 month. To release from the molds, run hot water over the molds until they slip off easily; about 5-10 seconds.