Protein Flag Pops
Makes 10 pops
Blueberry layer:

Yogurt layer:

Strawberry layer:
  • 2 cup strawberries, pureed (280g)
  1. Mix ingredients for blueberry layer, and spoon into popsicle mold cavities.
  2. Freeze for 2-3 hours (or more).
  3. Mix ingredients for yogurt layer, and use half of the mixture to make a white layer for the pops.
  4. Cover the mold and insert sticks.
  5. Freeze for 2-3 hours (or more).
  6. Mix ingredients for strawberry layer.
  7. Remove cover of popsicle mold. The sticks should be firmly in place.
  8. Use half of the strawberry mix to make a red layer for the pops.
  9. Freeze for 2-3 hours (or more).
  10. Repeat for another white and red layer, freezing each for 2-3 hours (or more).
  11. To remove pops from mold, immerse the mold in warm water for a minute or two. Be sure each entire popsicle is immersed in the warm water for easy removal.
  12. Enjoy! Store extras wrapped individually in parchment paper and then in a ziplock bag.
A note about substitutions: Unflavored casein should work in this recipe (in place of the whey) but I wouldn't suggest using vegan protein powders here. They would likely have too much flavor and texture.
Nutrition Information
Serving size: 1 pop Calories: 43 Fat: 0g Carbohydrates: 5g Sugar: 4g Fiber: 1g Protein: 5g
Recipe by Andréa's Protein Cakery at