I love ice creams what ever the weather be it summer or winter and for me its always the right time to eat ice cream any time of the year. I enjoy making all types of frozen delights at home, especially no churn ice cream, frozen yoghurts, fruit sorbets, ice lollies and popsicles on sticks for my little nieces and nephews that visit often. For the kids I do try and keep the ingredients healthy and one really easy way to create a healthy popsicle is to use yoghurts and fruits.
In this recipe I have used Yeo valley limited edition strawberry and vanilla yoghurts which are made from organic ingredients with very little sugar. In the Yeo vally range you can also get natural fromage frais and fruited fromage frais too. Both these products have no added refined sugars so they are great for kids.
I have also used ready to serve custard to make my popsicles, but you can make your own custard at home if you wish.
The beauty of these popsicles is that you can make them using any fruit and yoghurt flavour combination. Peaches work really well as do mangoes for these popsicles.
They also work well if you add pureed fruits as a base and then top the fruit with the yoghurt mixture which you can see I have done in the popsicles I have made in the shot glasses. To make these just add pureed fruit in the base of the mould and freeze for 30 minutes, after which top up with the yoghurt mixture and freeze for three hours.
Strawberry frozen delights on sticks that are creamy and delicious.
- 4 tubs Little Yeo Yoghurts Strawberry and Vanilla
- 300 g Ready to serve custard
- 2 tablespoons Agave Nectar (as required to suit your sweetness)
- 1/2 teaspoon Strawberry essence
- 12 Fresh strawberries thinly sliced
1. Slice the strawberries and line the Popsicle moulds with them. Place the moulds in the freezer for 30 minutes so that the strawberries stick to the moulds.(this makes pouring the mixture easier into the moulds without the strawberries dislodging.2. In a food processor whisk up the custard with the agave nectar and strawberry essence.3. In another bowl tip out the Yeo valley strawberry and vanilla yoghurt and mix it together with a whisk.4. Fold the whisked yoghurt into the custard mixture. If you have any remaining strawberries cut them into smaller pieces and add to the mixture at this stage.5. Remove the popsicle moulds from the freezer and pour the mixture into the popsicle moulds. Tap the moulds to dislodge any air bubbles. Put the popsicle caps into the mixture and return the moulds to the freezer for another three hours to set fully.If you have any remaining mixture left you can pour them into mini shot glasses and put a lolly stick in the centre and freeze them to make more popsicles.6. To de mould dip the popsicle mould into some warm water and they should slide out of the moulds easily.
DetailsPrep time: Freezing time: Total time: Yield:8 popsicles
This post is in collaboration with Yeo Valley.
The patterned Nador plates and Nador mini cups featured in this post were press samples supplied by Forma