23 Dec Summer popsicles from Donna Hay

Mango yoghurt popsicles

Ingredients

• 1 cup (280g) greek-style (thick) yoghurt
• ¼ cup (60ml) water
• ½ cup (110g) caster (superfine) sugar
• 400g chopped frozen mango

Method

1. Place the yoghurt, water and ¼ cup (55g) of the sugar in a bowl and whisk to combine. Set aside. Place the mango and remaining sugar in a blender and blend until smooth.
2. In alternating layers, pour the yoghurt mixture and mango mixture into 8 x ⅓ cup-capacity (80ml) popsicle moulds. Insert popsicle sticks and freeze for 2–3 hours or until frozen. Makes 8.

Tip: To help release the frozen pops more easily, dip the base of the moulds into warm water for 10 seconds.

Cookies and cream popsicles

Ingredients

• ½ cup (125ml) single (pouring) cream
• 1¼ cups (310ml) milk
• ¼ cup (40g) icing sugar
• 1 teaspoon vanilla extract
• 15 cream-filled chocolate biscuits (140g), crushed

Method

1. Place the cream, milk, sugar and vanilla in a medium bowl and whisk until the sugar has dissolved. Add the biscuit and stir to combine.
2. Divide the mixture between 8 x ⅓-cup-capacity (80ml) popsicle moulds and insert popsicle sticks.
3. Freeze for 4–5 hours or until frozen. Remove the popsicles from their moulds and serve. Makes 8.

Coconut popsicles

Ingredients

• 1 x 400ml can coconut cream (it’s dairy free)
• ⅓ cup (80ml) maple syrup

Method

1. Place the coconut cream and maple in a medium jug and mix well to combine, using a whisk.
2. Divide the mixture between 6 x ⅓-cup-capacity (80ml) popsicle moulds.
3. Insert the popsicle sticks and freeze for 3 hours or until solid. Keep in the freezer for extra hot days. Makes 6

Beetroot, cashew and orange smoothie popsicles

Ingredients

• ½ cup (75g) cashews
• 1¼ cups (310ml) orange juice
• 2 teaspoons finely grated orange rind
• 140g beetroot, peeled and roughly chopped
• 125g raspberries

Method

1. Place the cashews in a bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain. Place the cashews and ½ cup of the orange juice in a blender and blend for
   1 minute or until smooth. Add the remaining orange juice, rind, beetroot and half the raspberries and blend until smooth.
2. Divide the remaining raspberries between
   8 x 1⁄3-cup-capacity 
(80ml) popsicle moulds and pour over the smoothie mixture. Insert popsicle sticks. Freeze for 4–5 hours or until frozen. Serve. Makes 8.

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Purchase popsicle moulds. $26.95

For more great popsicle recipes from Donna Hay see  For the Kids