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Sunshine on a stick: four popsicle recipes for summer

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Does anything scream summer louder than an icy cold popsicle, straight from the freezer?

Here are four delicious and healthy versions you’ll want to whip up.

Coconut, maple + banana popsicles

Ingredients

  •  ⅓ cup (80ml) maple syrup
  • 1 ripe banana (sliced)
  • 1 x 400ml can coconut cream
  • 8 x popsicle sticks
  • 8 x ⅓-cup-capacity popsicle moulds

Method

In a medium mixing bowl, combine the coconut cream and maple syrup and whisk to combine.

Divide the banana slices between the popsicle moulds.

Pour the coconut cream mixture into the moulds, taking care to ensure an even amount in each. Insert the popsicle sticks and freeze for 3 hours or until solid.

To remove the popsicles from the moulds, sit in warm water for 30 seconds–1 minute. Gently wiggle until they release.

Makes 8

Raspberry swirl popsicles

Ingredients

  • 2 cups plain Greek-style (thick) yoghurt
  • 1 teaspoon vanilla bean paste
  • 2 cups frozen raspberries
  • 8 x popsicle sticks
  • 8 x ⅓-cup-capacity popsicle moulds

Method

Place the yoghurt and vanilla in a mixing bowl and whisk gently to combine. Take ½ cup of the yoghurt mixture and the raspberries and blend until smooth.

Add alternate spoonfuls of the yoghurt and raspberry mixture into popsicle moulds.

Leave as is or swirl gently using a butter knife to create a swirl pattern. Insert popsicle sticks and freeze for 4–5 hours or until firm.

To remove the popsicles from the moulds, sit in warm water for 30 seconds – 1 minute. Gently wiggle until they release.

You can also make this recipe with blueberries, strawberries or another favourite!

Makes 8

Vanilla + peach popsicles

Ingredients

  • ¾ cup natural Greek-style (thick) yoghurt
  • 1 teaspoon vanilla bean paste
  • 3 ripe peaches chopped
  • ¼ cup honey
  • 8 x popsicle sticks
  • 8 x ⅓-cup-capacity popsicle moulds

Method

In a medium mixing bowl, combine the yoghurt, honey and vanilla and stir to combine.

In a blender, combine the peaches and ¼ cup of the yoghurt mixture and blend until smooth.

Add alternate spoonfuls of the yoghurt and peach mixture into 8 x -cup-capacity popsicle moulds.

Leave as is or swirl gently using a butter knife to create a swirl pattern. Insert popsicle sticks and freeze for 4–5 hours or until firm.

To remove the popsicles from the moulds, sit in warm water for 30 seconds–1 minute. Gently wiggle until they release.

Makes 8

Mango + yoghurt popsicles

Ingredients

  • 1 cup Greek-style (thick) yoghurt
  • 400g chopped frozen mango
  • ¼ cup water
  • ½ cup caster sugar
  • 8 x popsicle sticks
  • 8 x ⅓-cup-capacity popsicle moulds

Method

In a medium mixing bowl, whisk together the yoghurt, ¼ cup of the sugar and water and set aside. Place remaining sugar and mango in a blender and blend until smooth.

Divide the mango mixture between popsicle moulds and top with the yoghurt mixture. Insert popsicle sticks and freeze for 2–3 hours or until frozen.

To remove the popsicles from the moulds, sit in warm water for 30 seconds–1 minute. Gently wiggle until they release.

Makes 8

Recipes adapted from Donna Hay.

CREDITS

Recipes + styling  Belinda Neame
Photography  Tim Bean

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