Strawberry Jam Chia Pop

Strawberry Jam Pops Bel RS CC

Strawberry Jam Chia Pops.

  • Servings: 12
  • Difficulty: Easy
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If your living in Eastern Australia you would have experienced our recent heat wave. I don’t know about your kids, but mine can’t stop visiting the freezer for a frozen treat when the temperature gets above 40c. The biggest issue I have with this is the amount of sugar they are consuming with commercial ice creams.

These Strawberry Jam Chia Pops are packed full of chunks of frozen strawberries and so easy to make the kids can mix them and put them into the moulds themselves.  This recipe made 9 pops at approximately 2.7g of total carb per pop. If you find the Greek yoghurt too sour, just add an extra 1tsp of Natvia to sweeten. If you don’t have Strawberry Chia Jam, 1/2 a cup of fresh or frozen strawberry chunks or berries with 1/2 tbsp of Natvia powder will also work well. 

I made a large batch of low carb Strawberry Chia Jam when Strawberries were in season and stored in preserving jars in the fridge. The Chia seeds in the jam give these ice blocksStrawberry Chia Jam Jars RS CC a great crunch. I found some fantastic ice block moulds from Ikea. They are the perfect size for kids and are the best moulds I have found. You can remove them from the stand individually and stored lying flat once they are fully frozen. When your ready to eat, I found that the ice block could be removed simply by Ice Block Moulds RS CCrubbing the


block between my hands to warm it up. If you have a different type of mould and you are having trouble releasing the pops just boil some water and pour over the outer surface of the moulds until the ice block releases. Please be careful not to burn yourself. Enjoy!!!



  • 1 cup Full Fat Plain Greek Yoghurt
  • 250ml Strawberry Chia Jam
  • 1/2 tsp Vanilla Bean Paste
  • 1 tbsp Natvia Powder to taste (optional)



  1. In a bowl mix all the ingredients together till smooth. 
  2. Pour or spoon into individual ice cream moulds, put the sticks into them and knock a few times on the kitchen bench to knock out any bubbles that may still be in the mix. Place into the freezer overnight to freeze completely. 


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