Cool off this summer with these DELICIOUS ice-pop recipes…

 

1. Orange-Banana Smoothie Pops

(Makes 6-8)

 

 

What you’ll need:

 

1 container Greek yoghurt

 

500 ml thawed orange juice concentrate

 

2 large bananas

 

Zest of 1 lime

 

1 tbsp. fresh lime juice

 

What you’ll do:

 

Puree all ingredients and pour into ice-pop mould.

 

Place ice-pop sticks into the middle of the mould.

 

Freeze for 4-6 hours

 

2. Fruit Pops

(Makes 10)

 

What you’ll need:

 

3 cups of ripe fresh fruit chunks (watermelon, cantaloupe, honeydew melon, or pineapple)

 

150 g of superfine sugar

 

3 tbsp. corn syrup

 

1 tbsp. lemon juice

 

2 cups. vanilla yogurt

 

What you’ll do:

 

Puree fresh fruit with sugar, corn syrup, and lemon juice until very smooth, about 2 to 3 minutes.

 

Add vanilla yoghurt and blend until smooth.

 

Taste mixture and adjust sweetness, adding more sugar if needed.

 

Pour into ice pop moulds.

 

Place ice-pop sticks into the middle of the mould.

 

Freeze for 4 hours

 

3. Fudge pops

(Makes 6-8)

 

 

What you’ll need:

 

1/2 cup nutella

 

1 1/2 cups chocolate milk

 

What you’ll do:

 

Place chocolate hazelnut spread in a medium sized bowl. Add 1/2 cup of chocolate almond milk and whisk until smooth.

 

Gradually whisk in remaining milk.

 

Pour into ice pop moulds.

 

Place ice-pop sticks into the middle of the mould.

 

4. Parfait pops

(makes 6-8)

 

 

What you’ll need:

 

1 cup plain Greek yoghurt

 

3 tablespoons honey, plus more for drizzling

 

1 cup mixed berries, such as fresh sliced strawberries, raspberries, and blueberries

 

Granola

 

What you’ll do:

 

Mix together yoghurt, honey and mixed berries.

 

Transfer the mixture to ice-pop moulds.

 

Place ice-pop sticks into the middle of the mould.

 

Freeze for 8 hours.

 

To serve, unmould and drizzle one side with honey, then dip in granola.

 

5. Fruit Salad pops

(Makes 6)

 

 

What you’ll need:

 

1 peach, cut into 1/2-inch slices

 

2 kiwis, peeled and sliced into 1/4-inch rounds

 

½ cup of blueberries

 

¾ cup of strawberries, hulled and halved

 

2 cups of white-grape juice

 

What you’ll do:

 

Arrange some of each fruit in eight 3-ounce ice-pop moulds, making sure pieces fit very snugly.

 

Pour enough juice into each mould to just cover fruit.

 

Insert ice-pop sticks and freeze until solid.

 

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6. Blueberry swirl pops

(makes 6-8)

 

 

What you’ll need:

 

1 cup of blueberries

 

3/4 cup sugar

 

1 cup low-fat plain Greek yoghurt

 

1 cup heavy cream

 

What you’ll do:

 

In a small saucepan, bring blueberries and 1/4 cup sugar to a boil.

 

Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy.

 

Transfer to a small bowl and refrigerate until cool, 30 minutes.

 

In a medium bowl, whisk together 1/2 cup sugar, yoghurt, and cream until sugar dissolves, about 2 minutes.

 

Pour yoghurt and blueberry mixtures, alternating them, into ice-pop moulds.

 

With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion.

 

Insert ice-pop sticks and freeze until solid.

 

Life hack: if you want to spice up these ice pops for adult consumption – add a splash of gin 😉