By Emma Hatcher.
Each recipe makes 8 x 75ml or 6 x 100ml lollies. My ice lolly moulds are 85ml moulds (not very common) so I simply drink any extra mixture that doesn't fit. Lactose and dairy free yogurt is easily subbed in, just make sure that whatever you use is full fat/thick and creamy to avoid lollies on the icier side.
Alternating adding and freezing the yogurt and fruit purees makes for a pretty finish, but if you’d like you can blitz everything together at the same time instead, pour it into moulds and freeze.
Strawberry and Raspberry Yogurt Ice Lollies
Ingredients
300g full fat yogurt
1 teaspoon vanilla bean paste
2-3 tablespoons sugar
150g strawberries
100g raspberries
Method
Combine the yogurt, vanilla bean paste and 1 tablespoon of sugar in a bowl and set to one side.
Wash, hull and roughly chop the strawberries and place them in a blender along with the raspberries and another 1-2 tablespoons of sugar, depending on how ripe your fruit is and how sweet you’d like the lollies to be. Blitz until smooth, then stir through 2 tablespoons of the yogurt to thicken slightly.
Fill the lolly moulds ¼ full with the vanilla bean yogurt and place in the freezer for 30 minutes, or until the yogurt starts to solidify. Pour over the strawberry and raspberry puree until the moulds are ½ full. Place back in the freezer for 30 minutes to solidify once more. Repeat the process again, alternating with the yogurt and fruit puree until the moulds are almost full (the mixture will expand slightly as it freezes, so it is always best to leave a small gap).
Use a wooden skewer or the end of a spoon to make pretty swirls in the mixture if you’d like, then cover each lolly mould with a lid or insert a wooden lolly stick and place back into the freezer for a minimum of 3 hours.
Mango and Passionfruit Yogurt Ice Lollies
Ingredients
300g lactose-free full fat yogurt
1 teaspoon vanilla bean paste
2-3 tablespoons sugar
300g mango
50g passion fruit puree, seeds removed (from 2 large passion fruits)
Method
Combine the yogurt, vanilla bean paste and 1 tablespoon of sugar in a bowl and set to one side.
Add the mango and passionfruit puree to a blender and blitz until smooth.
Fill the lolly moulds ¼ full with the vanilla bean yogurt and place in the freezer for 30 minutes, or until the yogurt starts to solidify. Pour over the mango and passionfruit puree until the moulds are ½ full. Place back in the freezer for 30 minutes to solidify once more. Repeat the process again, alternating with the yogurt and fruit puree until the moulds are almost full (the mixture will expand slightly as it freezes, so it is always best to leave a small gap).
Use a wooden skewer or the end of a spoon to make pretty swirls in the mixture if you’d like, then cover each lolly mould with a lid or insert a wooden lolly stick and place back into the freezer for a minimum of 3 hours.
