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Berry Yoghurt Ice Lollies

Homemade ice lollies, lower in sugar and much healthier than the shop bought ones and just the ticket for this lovely hot weather we’re having.  You’ll need ice lolly moulds or you could make mini lollies in an ice cube tray bringing back memories of pureeing homemade food for your baby.

200g of berries – blackcurrants, strawberries, raspberries, blueberries, or a mixture of berries
150ml full fat plain yoghurt
3 tbsp agave nectar or maple syrup
1 tsp acai powder (extra superfood, omit if it you don’t have any)
juice of 1/2 lime

Place all the ingredients in a food processor and whizz to a puree or blend with a stick blender, adding more lime juice to thin the mixture down if needed.  Taste and mixture and check for sweetness, add a little more agave if necessary – remember once it freezes it will lose some of the sweetness so make it slightly sweeter than desired now.  Transfer to lolly moulds and freeze for at lease 8 hours or overnight.

Alternative flavourings – if you’re using purely strawberries add 1 tbsp balsamic vinegar.  To make the lollies creamier add 200ml can of coconut cream along with the yoghurt.

Extracted from 500 Superfoods by Beverley Glock, published by Quintet in September 2016