Strawberry and Rhubarb Ice Pops

You'll need an ice lolly mould to really do these easy ice pops justice

Ready in:

Cost Cutting Eco Friendly Freezes Well Gluten Free‏ Vegan Friendly

  • 200g strawberries (cut into quarters)
  • 1 tbsp icing sugar
  • 300g Alpro Strawberry with Rhubarb alternative to yoghurt
  • 1

    Whiz together 150g of the quartered strawberries and the icing sugar using a hand blender. Add the remaining strawberries to the strawberry purée and mix together.

  • 2

    Pour the strawberry mixture into six ice lolly moulds and top up with Alpro Strawberry with Rhubarb. Leave for at least three hours until lollies are frozen.

Strawberry and Rhubarb Ice Pops was taken from 69 Supplement of COOK VEGETARIAN

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