It’s a summer miracle! The sun has made its grand reappearance and the heat wave has caught us all by surprise.
I usually find myself digging around in the freezer, hands blue with cold, trying to find a few rock-hard freeze-pops left over from last summer. But not today, because I have a stash of these lovely lollipops to keep us cool.
They’re made with all the good things: yoghurt, coconut water, fresh berries and chopped fruits. Even Ernie, my border terrier, took a shine to them once he spotted one made with two of his favourite things – blackberries and yoghurt.
All you need is an iced lolly mould. I used this one, but there are loads of different versions available. The curve ball I’m throwing you this month is a chia seed version. I’m not a health-food-wagon-jumper but, intrigued by its frogspawn-esque weirdness, I gave chia a go. When mixed with coconut milk and a squeeze of honey turns the tiny seeds into a moreish coconut-y pudding.
These are so simple that they make a great little project to try with little ones over the summer holiday. Plus you’ll sneak some undercover fruit into them.
Blackberry and honey fro-yo
1450ml pot of Greek yoghurt with honey
Punnet of blackberries (you could swap for raspberries, if you prefer)
1 Mix a little of the yoghurt with some lightly crushed blackberries
2 Spoon alternate dollops of blackberry yoghurt with the honey yoghurt into your moulds, swirling a little as you go
3 Freeze for a minimum of four hours and run a little warm water over the moulds to release them
Kiwi and coconut chia pudding pops
Two or three peeled, sliced kiwi fruit
1 can of coconut milk
50-60g of chia seeds
2 tbsp honey
1 Mix the honey and chia seeds into the coconut milk
2 Place the kiwi slices into the sides of the mould
3 Pour the chia and coconut milk mixture into the moulds
4 Freeze for a minimum of four hours and run a little warm water over the moulds to release them
Pineapple and mango popsicles with chocolate drizzle
1 large can of pineapple slices or chunks
1 fresh mango
150ml Greek yoghurt
Small bar of plain chocolate
1 tbsp honey
1 Whiz up all the ingredients except the chocolate in a blender and pour into your moulds
2 Freeze for a minimum of four hours
3 Melt the chocolate in a bowl over a pan of simmering water
4 Run a little warm water over the moulds to release them
5 Place the pops on a greaseproof paper and drizzle over the chocolate
6 Place them back into the freezer briefly to set
Coconut water and fresh berry ices
1 carton of coconut water
Your favourite fresh fruit – try raspberries, strawberries, blueberries, nectarine and kiwi
A squeeze of lime juice
1 tbsp honey
1 Mix the coconut water with the lime and honey to your taste
2 Fill the moulds halfway with the liquid, add some fruit and top up with more coconut water
3 Freeze for a minimum of four hours and run a little warm water over the moulds to