Firstly, HAPPY NEW YEAR to all of you! I hope you are feeling refreshed after the December break. Isn't it amazing how a little Christmas pudding, some afternoon naps & a couple of lazy days in the sun can lift our spirits and give us new hope for the year ahead! I must say ...it's good to be back! I have a sneaky feeling 2013 is going to be a cracker of a year (a good cracker...like one of those pretty sparkly ones). I hope I'm right! Anyway, if one of your New Year's Resolutions was to get your healthy pants on, then this post is for YOU! No Guilt Ice Lollies! Yes, keep reading...
If you live in Johannesburg you'll know that we have been experiencing this crazy heat wave over the last week. And of course, on a hot day, nothing is more fitting than a swim and an ice cold something. I made these yesterday and they turned out amazingly! Gaz and I had a lot of fun being creative with some flavours we thought would work well, so feel free to experiment with our recipes to make them your own. Oh and the bonus...they are 100% Healthy-Pants Guaranteed. See for yourself...
Ingredients (Makes 6 Icies)
1 Punnet Strawberries (about 270g)
2 Tbsp Honey
1/2 Cup Pomegranate Juice
1 Cup Low Fat Vanilla Yoghurt
- Blitz together the strawberries, honey and pomegranate juice using an electric blender.
- Fill each mould with a little bit of the fruit mixture- so that the mould is about 1/3 full.
- Semi-freeze so that the mixture is just hard enough to shove the ice cream sticks in.
- Fill each mould with about 2 teaspoons of yoghurt
- Top up each mould with the remaining fruit mixture
- Freeze until solid
Ingredients (Makes 6-12 Icies):
500ml Green Tea (Brewed & Cooled)
600ml Clear Apple Juice
6 Thick Slices of Ginger Root (Bruised)
3 Tbsp Honey
Freshly diced green apples (optional)
- Mix together the Green Tea and Apple Juice and Honey
- Throw in the bruised ginger root and allow the mixture to soak for about 1 hour
- Strain the mixture
- (Optional) At this point you can add the diced apple if you want the lollies to have a bit of crunch.
- Pour a little bit of the mixture into each mould and semi-freeze so that its just hard enough to shove the ice-cream stick in
- Top up with the remaining mixture and freeze until solid