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DIY Fruit and Yogurt Lollies (Ice Pops Recipe) Three Ways
A selection of three different fruit lollies bursting with different flavours. All three ways are healthy, delicious and the perfect treat for a hot Summer's day.
Prep Time
15
minutes
mins
Freezing time
8
hours
hrs
Total Time
15
minutes
mins
Course:
Desserts and sweet treats
Cuisine:
American
Diet:
Vegetarian
Servings:
12
yogurt pops
Author:
Emily Leary
Equipment
Chopping board
Kitchen knife
Weighing scales
Jug blender
Lolly moulds with sticks
Spoon
Ingredients
Coconut and blueberry:
90
g
blueberries
100
ml
canned coconut milk
100
g
vanilla yogurt
Strawberry kiwi and granola:
100
g
kiwi
60
g
strawberries
100
g
vanilla yogurt
30
g
plain granola
Blueberries and strawberries:
70
g
strawberries
160
g
vanilla yogurt
40
g
blueberries
Metric
-
Ounces
Instructions
Coconut and blueberry:
Pulse blueberries, vanilla yogurt and coconut milk in blender until ‘smashed’ but not completely blended
Divide mixture between four ice lolly moulds
Place lolly stick into each cup
Freeze for a minimum of 8 hours
Strawberry, kiwi and granola:
Chop the strawberries and kiwis into small chunks
Mix the fruit into the vanilla yogurt
Place a little fruit and yogurt mix into each of the four ice lolly moulds, followed by a thin layer of granola.
Repeat until the moulds are full.
Place lolly stick into each cup
Freeze for a minimum of 8 hours
Blueberries and strawberries:
Slice strawberries thinly, lengthways
Place sliced fruit around the inside of four lolly moulds
Mix the yogurt with the blueberries.
Carefully spoon the yogurt mix into the moulds
Place lolly stick into each cup
Freeze for a minimum of 8 hours
Video
Nutrition
Calories:
68
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
22
mg
|
Potassium:
142
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
13
IU
|
Vitamin C:
15
mg
|
Calcium:
59
mg
|
Iron:
1
mg
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