Six delicious ice-pop recipes to help you cool off this summer
 
Cool off this summer with these DELICIOUS ice-pop recipes...
 
1. Orange-Banana Smoothie Pops
(Makes 6-8)
 
 
What you’ll need:
 
1 container Greek yoghurt
 
500 ml thawed orange juice concentrate
 
2 large bananas
 
Zest of 1 lime
 
1 tbsp. fresh lime juice
 
What you’ll do:
 
Puree all ingredients and pour into ice-pop mould.
 
Place ice-pop sticks into the middle of the mould.
 
Freeze for 4-6 hours
 
2. Fruit Pops
(Makes 10)
 
 
What you’ll need:
 
3 cups of ripe fresh fruit chunks (watermelon, cantaloupe, honeydew melon, or pineapple)
 
150 g of superfine sugar
 
3 tbsp. corn syrup
 
1 tbsp. lemon juice
 
2 cups. vanilla yogurt
 
What you’ll do:
 
Puree fresh fruit with sugar, corn syrup, and lemon juice until very smooth, about 2 to 3 minutes.
 
Add vanilla yoghurt and blend until smooth.
 
Taste mixture and adjust sweetness, adding more sugar if needed.
 
Pour into ice pop moulds.
 
Place ice-pop sticks into the middle of the mould.
 
Freeze for 4 hours
 
3. Fudge pops
(Makes 6-8)
 
 
What you’ll need:
 
1/2 cup nutella
 
1 1/2 cups chocolate milk
 
What you’ll do:
 
Place chocolate hazelnut spread in a medium sized bowl. Add 1/2 cup of chocolate almond milk and whisk until smooth.
 
Gradually whisk in remaining milk.
 
Pour into ice pop moulds.
 
Place ice-pop sticks into the middle of the mould.
 
4. Parfait pops
(makes 6-8)
 
 
What you’ll need:
 
1 cup plain Greek yoghurt
 
3 tablespoons honey, plus more for drizzling
 
1 cup mixed berries, such as fresh sliced strawberries, raspberries, and blueberries
 
Granola
 
What you’ll do:
 
Mix together yoghurt, honey and mixed berries.
 
Transfer the mixture to ice-pop moulds.
 
Place ice-pop sticks into the middle of the mould.
 
Freeze for 8 hours.
 
To serve, unmould and drizzle one side with honey, then dip in granola.
 
5. Fruit Salad pops
(Makes 6)
 
 
What you’ll need:
 
1 peach, cut into 1/2-inch slices
 
2 kiwis, peeled and sliced into 1/4-inch rounds
 
½ cup of blueberries
 
¾ cup of strawberries, hulled and halved
 
2 cups of white-grape juice
 
What you’ll do:
 
Arrange some of each fruit in eight 3-ounce ice-pop moulds, making sure pieces fit very snugly.
 
Pour enough juice into each mould to just cover fruit.
 
Insert ice-pop sticks and freeze until solid.
 
6. Blueberry swirl pops
(makes 6-8)
 
 
What you’ll need:
 
1 cup of blueberries
 
3/4 cup sugar
 
1 cup low-fat plain Greek yoghurt
 
1 cup heavy cream
 
What you’ll do:
 
In a small saucepan, bring blueberries and 1/4 cup sugar to a boil.
 
Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy.
 
Transfer to a small bowl and refrigerate until cool, 30 minutes.
 
In a medium bowl, whisk together 1/2 cup sugar, yoghurt, and cream until sugar dissolves, about 2 minutes.
 
Pour yoghurt and blueberry mixtures, alternating them, into ice-pop moulds.
 
With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion.
 
Insert ice-pop sticks and freeze until solid.
 
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