DIRECTIONS
Blend together strawberries, half a scoop of ISO-Amino, and half a cup of water (more as needed to achieve a pourable consistency).
Divide strawberry puree between six popsicle molds, filling 1/3 of the way up.
Leave popsicle molds upright in freezer for about 30 minutes.
Combine coconut yogurt and half a scoop of ISO-Amino, plus water as needed to achieve a pourable consistency.
Layer coconut mixture over frozen strawberry puree, filling each mold 2/3 of the way up.
Leave popsicle molds upright in freezer for about 30 minutes.
Blend together blueberries, half a scoop of ISO-Amino, and half a cup of water (more as needed to achieve a pourable consistency).
Divide blueberry puree between six popsicle molds, filling almost to the top.
Press popsicle sticks down into each mold and return to freezer for a minimum of 30 minutes.
To remove popsicles from molds, hold under running hot water until popsicle slides out easily. Enjoy!
Store leftover popsicles in the freezer up to one month.
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