Icypoles/Popsicles

Ingredients

Raspberry & Yoghourt

Makes approx 9

1 cup Jalna Greek Yoghourt
150g frozen raspberries
1 tbsp honey

Try: Alternatively, mix yoghourt and honey, then stir in raspberries, gently squashing some whilst mixing.

Creamy Mango

Makes approx 6

1 large mango
1 cup Jalna Sweet & Creamy Greek Yoghourt

Try: Stir pulp of 1-2 passionfruit into mango puree if desired. Or combine mango puree with Jalna yoghourt for an all over colour.

Method

Combine Jalna Greek Yoghourt, half of the raspberries and the honey in a jug. Using a handheld blender mix until just combined. Stir in
remaining raspberries.

Pour mixture between 60ml capacity icypole moulds and freeze for at least 4 hours or until set.

Nutrition Data Raspberry & Yoghourt Icypoles - Serves 9

Cut cheeks from the mango and remove skin. Cut flesh into chunks and place in a jug. Using a handheld blender puree until smooth.

To assemble icypoles. Place a dollop of Jalna Sweet & Creamy into each 80ml capacity mould, then alternate with a dollop of mango puree.

Continue until each mould is full. Freeze for at least 4 hours or until set.

Nutrition Data Creamy Mango Icypoles - Serves 6