Red currant, Blueberry & Yoghurt Popsicles – Little Big H
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- 1 cup blueberries
- 1 cup red currants
- 1 cup natural yoghurt
- 2 teaspoons brown sugar
- In a blender or food processor, puree the blueberries along with a teaspoon of sugar – set aside
- In the blender puree the red currants along with a teaspoon of sugar – set aside
- Pour the three mixtures (red currant, blueberry, yoghurt), alternating, into popsicle moulds to create about 5 layers of the mixtures
- With a thin knife or skewer insert into mixture and swirl together slightly in an up-and-down motion
- Insert ice-block sticks and freeze until solid
Use fresh or frozen berries (if using frozen, check the packet to see if they can be re-frozen. If not, cook in a saucepan with the sugar and let cool. Then continue with the above steps)Can’t find red currants? Try raspberries or strawberries
Use up to a tablespoon of sugar if you like your popsicles sweet…
Adapted from Martha Stewart (www.marthastewart.com) I know it’s not really the right time of year – here in Melbourne anyway, to be making ice blocks but I’ve had popsicle moulds from IKEA (they cost only $2.99!) sitting on my bench for weeks – so I thought it was about time I put them to good use.
