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.


Purchase popsicle moulds. $26.95

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

 

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Vanessa Fairweather
vanessa@chillifrogmarketing.com.au