As soon as it gets ever so slightly warm out, all I want to eat is ice-cream. However, it is not yet considered socially acceptable to eat pint after pint of Ben and Jerry's every day just because it's above 25 degrees. These popsicles are a remedy to that. Packed full of yoghurt and berries, they're refreshing AND healthy. The below version also happens to be vegan, using soy yoghurt rather than regular yoghurt, although feel free to use whichever you prefer.
The below recipe makes 6 popsicles.
Ingredients
6tbsp soy yoghurt (+ extra for topping up
1/2 tsp vanilla paste (or 1 tsp vanilla essence)
1tbsp white sugar
120gr berries (frozen or fresh - this could also be substituted with peaches, mangos...)
100gr coconut cream
40gr soy yoghurt
5 leaves fresh mint
1tsp agave syrup (or honey)
1 heaped tbsp peanut butter (optional)
Method
1. In a small bowl, mix together the 6tbsp soy yoghurt, vanilla paste, and white sugar. Set aside.
2. In a medium bowl, add the berries, coconut cream, remainder of the soy yoghurt, mint, agave, and peanut butter (if using). Blend until smooth.
3. Start filling the popsicle moulds by adding the yoghurt and vanilla mixture first, distributing equally amongst the moulds. Once you've run out of the vanilla and yoghurt mixture, move on the to blended fruit mixture, distributing equally. If there is still space, top up the moulds with plain yoghurt until full.
4. Place in the freezer for 6 hours, or ideally, overnight. To remove from the moulds, run the bottom of the moulds under hot water for a minute or so.
Recreating this recipe? Tag me on instagram @juliawgr!
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