Strawberry and Coconut Ice Lollies
With their visible chunks of fruit, these creamy ice lollies are a thing of beauty!
- Serves:
- 8
- Ready in:
- 15 to 30 mins
Ingredients
- 400g Jubilee strawberries, washed and hulled
- 3 tbsp icing sugar
- 400g organic coconut Greek yoghurt
- 1-2 ice lolly moulds
- 8 ice lolly sticks
Method
- 1
Blend 200g of the strawberries with the icing sugar into a purée. Then pass through a sieve.
- 2
In a large jug, mix the purée with the organic coconut yoghurt and pour it in the ice lolly moulds, but do not fill them quite to the top.
- 3
Slice the remaining strawberries and divide them between the moulds, pushing them down so that they are evenly distributed throughout the lolly.
- 4
Push the lolly sticks into the mix and freeze for at least four hours, until frozen solid.
- 5
When ready, warm the moulds with your hands or under warm water to release the fruit lollies.
PER SERVING: 5.6g FAT (Excluding extras)
Strawberry and Coconut Ice Lollies was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 400g Jubilee strawberries, washed and hulled
- 3 tbsp icing sugar
- 400g organic coconut Greek yoghurt
- 1-2 ice lolly moulds
- 8 ice lolly sticks
- 1
Blend 200g of the strawberries with the icing sugar into a purée. Then pass through a sieve.
- 2
In a large jug, mix the purée with the organic coconut yoghurt and pour it in the ice lolly moulds, but do not fill them quite to the top.
- 3
Slice the remaining strawberries and divide them between the moulds, pushing them down so that they are evenly distributed throughout the lolly.
- 4
Push the lolly sticks into the mix and freeze for at least four hours, until frozen solid.
- 5
When ready, warm the moulds with your hands or under warm water to release the fruit lollies.
PER SERVING: 5.6g FAT (Excluding extras)
With their visible chunks of fruit, these creamy ice lollies are a thing of beauty!
Strawberry and Coconut Ice Lollies was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
