My kids love a lolly in the hot weather… actually even on a rainy day! As we never get a visit from the ice cream man we have tried our hand at creating our own! Have a go yourself and share any new recipes your kids love in the Wharfedale Mumbler Chat Group!
SUPER JUICE LOLLIES
Cordial x 3 flavours Water Fruit
Place cut up chunks of orange or satsuma in a lolly mould. (Grated carrot is also yummy!)
Mix the first cordial to taste and add to the lolly mould until 1/3 full.
Freeze for 2 hours.
Repeat with a different flavoured cordial and different fruit chunks and fill the mould until 2/3 full. Freeze again.
Repeat with the final cordial until full & freeze for another 2 hours.
STRAWBERRY ICE LOLLIES
250g strawberries 100ml natural yoghurt (or apple or orange juice) 1 teaspoon honey Method:
Blend 250g of strawberries, 100ml natural yoghurt (or apple or orange juice) and 1 teaspoon honey in a bowl.
Divide the strawberry mixture between 4 ice lolly moulds, then pop a stick into each one.
Put the ice lollies in the freezer for at least 4 hours or until solid.
RASPBERRY YOGHURT LOLLIES
150g Raspberries 90g caster sugar or Splenda 1 tsp vanilla extract 500g low-fat natural yoghurt 100g melted white chocolate 60g 100’s & Thousands You will also need 6 or 8 ice lolly moulds
Mix the raspberries and vanilla extract in a bowl, add the caster sugar. Mash the fruit until the sugar has dissolved.
Mix in low-fat natural yoghurt.
Pour into 6 or 8 ice-lolly moulds and freeze for around 4 hours.
Once frozen, take them out of the moulds and dip tips of the lollies in melted white chocolate, then quickly dip them in the 100’s & 1000’s! Serve as soon as the chocolate has set!
This is a favourite in our house and its SUPER simple!
Frozen Raspberries Meringue Yoghurt
Crush the meringue and mix it into the yoghurt, add the raspberries.
You can eat it as it is or put it in the freezer to make a great alternative to ice cream!
250ml Milk Small tin of Condensed Milk 200g Strawberries
Blend the strawberries and add the milk and condensed milk.