Tropical ice blocks | Fruity yoghurt pops

Sofia's grand children simply love fruity ice blocks or ice creams, so you might look upon these two recipes as a cheaper and healthier alternative to commercially available ice blocks. The boxed supermarket variety are not only rather expensive, they're generally full of added sugar.

You can substitute the fruits in these recipes with strawberries, blueberries, or follow your instincts and imagination.

With summer almost upon us you'll soon be using these recipes as your favourite 'go to' to cool down the hungry hoards. Regardless of age these refreshing and healthy thirst quenchers will be a hit with all generations.

Here are the two recipes: Tropical ice blocks made with lemonade and, for those preferring a creamier alternative, Fruity yoghurt pops

So, which recipe to make? Sofia's solution is to make both. Your family will be spoilt for choice and these delicious treats will be gone before you know it.

 Tropical ice blocks

Makes 18

Preparation time: 15 minutes | Difficulty: Easy

Ingredients

  • ½ (750g) pineapple, peeled, cored, chopped
  • 1 large mango, peeled, chopped
  • 4 passionfruit, halved
  • 2 cups lemonade

Method

Step 1

  • Place pineapple and mango in a food processor or blender
  • Blend or process until smooth
  • Remove to a jug
  • Add passionfruit pulp and lemonade
  • Stir to combine.

Step 2

  • Pour mixture into moulds
  • Insert paddle pop sticks or secure with lids
  • Freeze until set.

Step 3

  • Remove ice-blocks from moulds
  • Serve.

Recipe and image source

Recipe: Kim Coverdale | www.taste.com.au
Image: Steve Brown

 Fruity yoghurt pops

Makes 8

Preparation time: 5:50 minutes | Difficulty: Easy

Ingredients

  • 200g strawberries, hulled, chopped
  • ¾ cup (200g) Farmers Union Greek Style Yogurt
  • ¼ cup (60ml) pineapple juice
  • 320g rockmelon, deseeded, peeled, chopped

Method

Step 1

  • Place the strawberries in a blender and puree until smooth
  • Divide between 8 x 1/3 cup popsicle moulds
  • Freeze for 40 minutes.

Step 2

  • Combine the yoghurt and pineapple juice in a jug
  • Whisk with a fork until well combined
  • Pour evenly over the strawberry layers
  • Freeze for 40 minutes
  • Insert a wooden popsicle stick halfway into each mould. Freeze for 10 minutes.

Step 3

  • Place the rockmelon in a clean blender
  • Puree until smooth
  • Pour over the yoghurt layers
  • Reposition the popsicle sticks if necessary
  • Freeze for 4 hours or overnight
  • Squeeze the plastic moulds and gently pull the popsicle sticks to remove the yoghurt pops.

Recipe and image source

Recipe: Gemma Purcell | www.taste.com.au
Image: Louise Lister