Blueberry Yoghurt Ripple Ice Lollies
Ice cream is not just for summer.It is almost summer and time to start looking at some lighter, more colourful and fun recipes. Make this colourful and healthy Iced Yoghurt Lollie for your next picnic or BBQ.
This is a very quick recipe that is a tweak by Onken Yoghurt where they used blended frozen Raspberries. This mixture was sieved for a smooth texture and used to layer in the lollie mould. I used blueberries instead as I really like the purple ombre effect. (See here, a trend is beginning to form.)
This is not really a recipe as it’s so simple. I didn’t let mine set for long enough, hence it didn’t come out in one single piece. I also used some whole blueberries to give it a bit more texture. Feel free to experiment with any combination of fruits and colours. You could even use flavoured yoghurts as a base instead of the plain one I used here.
Equipment Needed
- Mixing Bowl
- Spatula
- Ice Lollie Moulds , the ones in the picture are from Lakeland with a handy cup to collect the drips and an inbuilt straw to suck it all up.
Blueberry Yoghurt Ripple Popsicles
Ingredients
- 4 tbsp Plain Yoghurt
- 2 tbsp creme fraiche
- 150 g frozen blueberries
- 2 tbsp honey
- chopped nuts of seeds for a topping optional
Instructions
- Blend the yoghurt with two tablespoons of creme fraiche and one tablespoon of honey.
- Blend frozen raspberries separately with one tablespoon of honey until smooth. For an extra smooth ice pop, strain the mixture through a piece to remove any seeds..
- To make the lollies, fill lolly moulds, alternating between the fruit puree and the yoghurt mixture.
- Freeze with a stick in the centre.
- Serve the nuts or why not try sprinkles as a child friendly alternative.
Notes
I’ve entered this into the Bloggers Scream For Ice Cream roundup on Kavey’s blog.
