Balsamic Roasted Strawberries. Sounds amazing, right? I felt like I finally noticed the pink elephant in the room after stumbling upon this post by Audrey at the Unconventional Baker. Apparently, balsamic roasted strawberries are not a brand new invention, however, they were brand new to me.
Balsamic vinegar gives strawberries a flavor-boost, that’s for sure (I used it as a marinade in this Balmy Strawberry-Pistacho Salad). I could only imagine how all this would smell while roasting in the oven… Guess what: even better than I imagined!
We had the first days of real summer heat last week here in Budapest, so I knew I needed something cool & refreshing. I never tried frozen yogurt before, as by the time some froyo shops opened up in the city I already knew I can’t have dairy.
This time I had some of my home-made coconut yogurt in the fridge so I thought it would make a great dessert as frozen yogurt.
These ice pops are so quick & easy to make that I’ve most definitely spent a LOT more time taking pictures and writing this post than making ice pops. 🙂
What I love the most about ice pops is that once I stock the freezer, I can have a nice pick me up any time I want for days – or as long as they’ll last…
Ingredients for 6 ice pops:
1 pint or approx. 400g of strawberries, hulled and sliced in half
3 tablespoons of balsamic vinegar
2 teaspoons of vanilla extract
1 cup of home-made coconut yogurt
I didn’t use any sweetener for the roasted strawberries as I think they are sweet enough on their own. If you feel like your strawberries could use some help regarding sweetness, I’d recommend to add some stevia powder or xylitol to the blender. I’m sure any other sweetener of your choice would also work.
- For the roasted strawberries, toss strawberries with vanilla extract and balsamic vinegar in a mixing bowl until evenly coated. Pour in a baking dish and bake at 375 F /190 C for 25-30 minutes and enjoy the wonderful scent!
- Blend straberries & yogurt, pour in mold and freeze overnight.
- Pop out and enjoy!
What was it like? Roasted strawberries make these ice pops burst with flavor while there is also a slight touch of coconut and the tanginess of real, cultured yogurt. This is recipe is not only delicious & simple, it’s also vegan & paleo!
About the carb count. I didn’t use any sweetener so this is all about the berries, balsamic vinegar and yogurt. They all contained approx. 60g of carbs, so 10g CH/serving. Of course this may vary depending on the yogurt and strawberries you use.
- 1 pint or approx. 400g of strawberries, hulled and sliced in half
- 3 tablespoons of balsamic vinegar
- 2 teaspoons of vanilla extract
- 1 cup of home-made coconut yogurt
- For the roasted strawberries, toss strawberries with vanilla extract and balsamic vinegar in a mixing bowl until evenly coated. Pour in a baking dish and bake at 375 F /190 C for 25-30 minutes and enjoy the wonderful scent!
- Blend straberries & yogurt, pour in mold and freeze overnight.
- Pop out and enjoy!
I didn't use any sweetener for the roasted strawberries as I think they are sweet enough on their own. If you feel like your strawberries could use some help regarding sweetness, I'd recommend to add some stevia powder or xylitol to the blender. I'm sure any other sweetener of your choice would also work.
Fabulous recipe! I love things like this…the kids think they are having a treat unyet you know that they are actually healthy! I still haven't tried balsamic strawberries although I have known about them for a while. How about raspberry and basil…that is my new one and I have developed some summer treats with that combo…
Thanks, Vicki! Raspberry & basil sound fabulous, I can't wait see what you've been up to! 🙂
Wow, Nori — I'm only seeing this now somehow but this recipe makes me so happy! 🙂 These pops look beautiful. Glad I helped you discover roasted balsamic fruit — it's magical 🙂 — try stone fruit next {plums, cherries, mango, peaches, etc. are all amazing when prepared that way}.
Thanks for stopping by, Audrey! I think cherries might be my next victims. 🙂