Fruity Ice Lollies

    Fruity Ice Lollies

    (116)
    52saves
    5hr15min


    103 people made this

    About this recipe: We used to make these all the time as kids. You can vary the flavour of these simple ice pops by changing the type of fruit but I find that berries and ripe peaches work best. You can push the fruit through a sieve after you blend it if you like but it's nice to have bits of fruit.

    Ingredients
    Makes: 8 ice pops

    • 300g fresh bluberries, raspberries, strawberries and sliced banana, mixed
    • 475ml plain yogurt
    • 50g caster sugar
    • Ice pop mould or 8 paper cups
    • 8 wooden ice pop sticks

    Method
    Prep:15min  ›  Extra time:5hr freezing  ›  Ready in:5hr15min 

    1. Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
    2. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of foil. Poke a wooden stick through the centre of the foil on each cup.
    3. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (116)

    Reviews in English (111)

    Sleath
    by
    0

    I`ve made these three times now using strawberries, melon and cherries (the best). I used vanilla flavoured yoghurt for each and each set of lollies lasted two days maximum. I`ll now try different flavoured yoghurts, they are delicious and so easy.  -  15 Jul 2015

    by
    206

    I also make this every summer for my boys. Just as my Grandma did for us kids. This also works with frozen berries. Depending on how sweet your berries and if you use NF plain yogurt, you may not need the extra sugar at all. NOTE: If you don't keep paper cups on hand all the time, you can save your Snack Pack cups, fruit cups or yogurt cups from previous meals and re-use them for the cups for your pops. Better for the environment and you can use them again and again. Also, if you've got issues with finding a flat surface in your freezer to keep these from tipping and spilling, place them on a baking sheet or flat plate before sticking them in the freezer.  -  26 May 2010  (Review from Allrecipes US | Canada)

    by
    90

    Perfect, just what I was looking for! I would probably omit the sugar if your strawberries are really sweet--mine were! Otherwise, I bet Splenda might do the trick with less calories.  -  11 Aug 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate