We recently got a popsicle maker
to have in the house because we make a lot of popsicles. My husband hated waiting for them to freeze so he started making slushies in the blender. 
Plus, it’s Springtime, and that means it’s already hot in the South. My family has been tearing these Healthy Homemade Creamsicles up since I started making them. What they don’t know is that they are loaded with Omega 3-6-9, probiotics, and fresh juice.
Don’t miss the giveaway at the bottom!
I was sent this really cool product from a company called Barlean’s. They are called Swirls, and it’s a fresh flaxseed oil, pure borage oil, and Ultra-Purified Fresh Catch® Fish Oil for a complete and balanced source of Omegas 3, 6 and 9. It comes in a bunch of different flavors, so I decided to make a tasty treat out of them. They taste delicious, so they blended perfectly with my juices and Stonyfield yogurt to make these creamsicles.
I ended up making three different types of creamsicles. Here is what I used in each one.
Mango – Peach – Orange Creamsicles
I made the first batch out of GoodBelly shots and Mango Peach Fish Oil and Stonyfield Smooth & Creamy French Vanilla yogurt. You can also make them with Orange Mango juice.
I used the GoodBelly shots because my daughter has digestive issues and this was a far more yummy way for her to get a probiotic and vitamin boost.
Orange Creamsicles
You can’t go wrong with the classic orange. 
I found a yummy Orange turmeric blend and mixed it with the Total Omega blend from Barlean’s and the Stonyfield French Vanilla core.
Pomegranate Blueberry Creamsicles
The last blend is Pom Wonderful Pomegranate Blueberry juice and Barlean’s Total Omega with the Stonyfield core. 
What is great about the Barlean’s Swirls is that they have a creamy look and texture so when you mix it with the juice it looks like a luscious juice layer.
In order to achieve the inner frozen yogurt core, you’ll need to siphon out some of the juice. This is much easier with the Zoku because you don’t have to keep checking the standard popsicle molds. Once a layer forms around the outer layer, you use the siphon tool or a straw to take the center juice out. Then you’ll put the yogurt in the center. I added a tiny splash of milk to make it pour into the mold easier. Then you let it all firm up to have a delicious, healthy creamsicle without all the sugar and artificial colors in it.
With the Barlean’s they are getting an awesome boost of the Omega’s that they don’t get in their diet. My kids absolutely love them! 
