In the warmer weather (31*C on Sunday) a cook's thoughts turn to ice. Frozen something or other any way.
I bought a cute set of six green icy-pole molds and away I went. Quite a few of the recipes called for caster sugar, but I substituted some local honey. In all the excitement I am not sure if I used four or five thirds of a cup, but each of the molds held one third precisely, including the gap for freezing expansion.
You can use the fruit you like, or that is in season. I'm thinking banana!!!
I'm also thinking about just using fresh fruit whizzed up in the blender. I see a lot of home-made icy-poles in my future this Summer.
Yoghurt Icy-poles: Raspberry and Passionfruit Makes 9
- 1 1/3 cups plain Greek yoghurt
- 1/3 cup caster sugar ( I used honey)
- 1 cup fresh or frozen raspberries
- pulp of 4 passionfruit
Measure the yoghurt and sugar into a bowl and then mix in the fruit.
And here it is, in all its icy-pole glory!!!