Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Mix. In a blender mix strawberries sugar freeze dried now strawberry powder if using now lemon juice and salt now and process until very now smooth about 30 seconds stream pur e into a medium bowl tip in jam and beat until thoroughly mixed split evenly between six 3 fluid now ounce popsicle molds and freeze now until solid at least 8 now hours to make filling the molds now easier you can move the pur ed strawberry base now back to the blender jar or now to a measuring jug or another now vessel with a spout first to now unmold follow your popsicle mold s instructions.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low fat: 0.2 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.07 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 100 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21 g per serving
42 % of the 50 g daily maximum · 84 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 117 kcal |
| Protein | 0.5 g |
| Carbohydrate | 29.4 g |
| of which sugars | 24.5 g |
| of which free sugars | 21 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 1.6 g |
| Salt | 0.07 g |
Protein per 100 kcal
0.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
