Desserts Ice Lollies

Makes : 6

Preparation Time: 15-25 minutes

Ice Lollies

Ingredients

Kiwi and Yogurt Ice Lollies

  • 6 kiwi fruit, 5 peeled, de-seeded and the white pith removed & 1 peeled and sliced into 6 slices
  • 3 tsp runny honey
  • 320g natural yogurt

Blueberry and Yogurt Ice Lollies

  • 150g blueberries
  • 360ml natural yogurt
  • 2 tsp runny honey

Coconut and Lime Ice Lollies

  • 390ml coconut milk
  • juice from 2 limes
  • 1tbp runny honey

Orange and Mango Ice Lollies

  • 1 medium ripe mango about 360g, peeled and cut into chunks, leaving 200g mango flesh
  • 300ml freshly squeezed smooth orange juice
  • 2 tsp runny honey

Equipment

  • Requires 90ml ice lolly moulds and wooden lolly sticks

Method

 

Kiwi and Yogurt Ice Lollies

  1. Place the 5 de-seeded kiwi fruits and 1tsp honey in a bowl and whizz using a hand held blender until smooth.

  2. Divide the kiwi mixture between 6 ice lolly moulds.

  3. Mix the yogurt and remaining honey together. Spoon half the yogurt equally into each ice lolly mould over the top of the kiwi. Add a slice of kiwi to each ice lolly mould and top equally with the remaining yogurt. Leave a 1/2cm gap at the top of the mould to allow for expansion. Place in the freezer.

  4. After 1 hour push a lolly stick ¾ the way into each ice lolly and continue freezing for a further 5 hours, or until solid.

  5. To unmould the lollies, dip the moulds in warm water for a few seconds and carefully remove the moulds. Serve straight away.

Blueberry and Yogurt Ice Lollies

  1. Place the blueberries in a bowl and whizz with a hand held blender until crushed and pulpy.

  2. Divide the mixture between 6 ice lolly moulds.

  3. Mix the yogurt and honey together and spoon equal quantities over the blueberries. Use a lolly stick to swirl the mixture. Leave a 1/2cm gap at the top of the mould to allow for expansion. Place in the freezer.

  4. After 1 hour place a lolly stick ¾ of the way into each ice lolly and continue freezing for a further 5 hours, or until solid.

  5. To unmould the lollies, dip the moulds in warm water for a few seconds and carefully remove the moulds. Serve straight away.

Coconut and Lime Ice Lollies

  1. Mix the coconut milk with the lime juice and honey.

  2. Divide the mixture between 6 ice lolly moulds. Leave a 1/2cm gap at the top of the mould to allow for expansion. Place in the freezer.

  3. After 1 hour place a lolly stick ¾ of the way into each ice lolly and continue freezing for a further 5 hours, or until solid.

  4. To unmould the lollies, dip the moulds in warm water for a few seconds and carefully remove the moulds. Serve straight away.

Orange and Mango Ice Lollies

  1. Place the mango in a large jug and whizz with a hand held blender until smooth. Add the orange juice and honey and whizz again.

  2. Divide the mixture between 6 ice lolly moulds. Leave a 1/2cm gap at the top of the mould to allow for expansion Place in the freezer.

  3. After 1 hour place a lolly stick ¾ of the way into each ice lolly and continue freezing for a further 5 hours, or until solid.

  4. To unmould the lollies, dip the moulds in warm water for a few seconds and carefully remove the moulds. Serve straight away.