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Pop Stars

  • 6
  • Easy
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Recipe Ingredients

Berry Best Fro-Yo
  • Blend 1 1/2 cups reduced-fat plain low-fat yoghurt
  • 170g blackberries,
  • 170g blueberries,
  • 3 tbsp honey
  • 2 tbsp sugar
  • 1 tsp vanilla

Ginger Fruit Smash Pops

  • 1 cup water
  • 1/3 cup sugar
  • 1 (10cm) piece fresh ginger,
  • 4 strips lemon peel
  • a pinch of cayenne (ground red) pepper
  • pineapple chunks
  • green grape halves
  • kiwi slices

Iced Mocha Fudge Pops

  • 1 1/2 cups double-strength coffee
  • 3/4 cup sweetened condensed milk
  • 3 tbsp unsweetened cocoa
  • a pinch of salt

Mixed-berry Blitz Pops

  • 230g strawberries
  • 1 tbsp lemon juice
  • 170g blackberries
  • 1/2 cup water
  • 1/2 cup sugar

Recipe Directions

    Berry Best Fro-Yo Pops

    Blend 1 1/2 cups reduced-fat plain low-fat yoghurt, 170g blackberries, 170g blueberries, 3 tbsp honey, 2 tbsp sugar and 1 tsp vanilla until combined but still chunky. Divide among ice-pop moulds; add sticks. Freeze until solid (about 6 to 8 hours).

    Ginger Fruit Smash Pops

    In a small pot, heat 1 cup water; cup sugar; 1 (10cm) piece fresh ginger, sliced; 4 strips lemon peel; and a pinch of cayenne (ground red) pepper on high until sugar dissolves, stirring. Transfer to blender and blend until smooth. Strain into liquid measuring cup; discard solids. Fill ice-pop moulds halfway with ginger syrup. Add a few small pineapple chunks, green-grape halves and kiwi slices to moulds. Add remaining ginger syrup to fill moulds completely. Add sticks; freeze until solid (about 6 to 8 hours).

    Iced Mocha Fudge Pops

    Blend 1 1/2 cups double-strength coffee, 3/4 cup sweetened condensed milk, 3 tbsp unsweetened cocoa and a pinch of salt until smooth. Divide among ice-pop moulds; add sticks. Freeze until solid (about 6 to 8 hours).

    Mixed-berry Blitz Pops

    Blend 230g strawberries, 1/4 cup each water and sugar and 1 tbsp lemon juice until smooth; transfer to a liquid measuring cup. Wash and dry blender. Blend 170g blackberries and 1/4 cup each water and sugar until smooth. Fill ice-pop moulds halfway with strawberry mixture. Add blackberry mixture to fill moulds completely. Insert a butter knife or chopstick and stir gently to swirl berry mixture in centres of moulds. Add sticks; freeze until solid (about 6 to 8 hours).


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