We’ve been having some pretty bad weather in the UK lately but eventually the sun has started shining even if it’s only been for a few days. I’d been intending to get an ice lolly mould for what seems like forever now and decided to invest in one over the weekend. After buying more soft fruit than we could ever possibly eat last week I decided to freeze them for eating later.
This is a surprisingly quick recipe and probably took less than 20 minutes to put together, you should get about four popsicles from this recipe but it does depend on the size of your moulds. Feel free to double or triple the quantities to yield more pops. Also don’t do what I did and in your eagerness for frozen treats un-mould them too early, ideally they should be left overnight to freeze completely!
250 grams of soft fruits – cherries, blackberries, raspberries, red currants, black currants
1 tablespoon of honey
200ml low fat yogurt
2 tablespoons milk
1 tablespoon honey
1. In a blender puree the soft fruits and tablespoon of honey, it doesn’t matter if it’s a little ‘chunky’ just so that it’s in some sort of paste form.
2. Pour the fruit puree into a cup or a jug for pouring.
3. In a jug measure the yoghurt and stir in the milk and honey for a pouring consistency.
4. Take your mould and pour in layers of the puree and yoghurt until you reach the top of the mould.
5. Swirl the layers together with a popsicle stick or chopstick to give a marbled effect.
6. Put the pops in the freezer and after an hour insert the sticks.
7. Leave to freeze for at least 8 hours before un-moulding to ensure they’ve frozen through.
8. Place the mould in a warm water bath for a few moments before sliding the popsicles out of the mould.