Raspberry and Coconut Ripple Ice Pops

Ice Pop

 

As many people will have realised it’s rather hot in London at the moment. Although I love the heat, I do not love the hot and sweaty tubes and the fact that I have to sleep like a star fish in order to try and keep cool. So, I decided to book a weekend away camping in the Hampshire countryside. Well, it’s not really camping it’s more glamping. We’ve hired an old shepherdess hut where we are given a restored hut kitted out with a stove, camp fire outside and a chamber pot. Cue Maria from the Sound of Music – I envisaged running and leaping round the fields, maybe milking a cow on the way, filling my lungs with glorious country air whilst belting out a few operatic tunes. What I didn’t bank on was the weather breaking (I really should know better having lived in England most of my life) and as I continually refresh BBC weather, the dark cloud and diagonal rain symbol continues to hover over Hampshire. Looks like Maria will have to be put on hold.

Whilst we still have at least 4 hours of sun left until the rain invades, I made these rather fun ices. They’re super easy to make and the coconut makes them lovely and creamy.

Taken from the Good Food Website

Makes about 8 (depending on the size of the lolly mould you use)Ice Pop Moulds

Ingredients:

  • 150g raspberries
  • 4 tbsp icing sugar
  • 450g coconut flavoured Greek-style yogurt

Method:

  1. Purée raspberries in a food processor along with icing sugar. Sieve to remove the seeds.
  2. Spoon half the Greek-style coconut yogurt into a bowl and stir in 2 tbsp of purée so it is stained pink.
  3. Spoon into lolly moulds, add the rest of the purée then the rest of the yogurt. Push in lolly sticks and freeze until solid.

Directions for use: Mix up the fruit – strawberries would be equally delicious.

Ice Pop Mixture

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