
Fruit & Vegetable Popsicles
Level
easy
Cooking
10 min
Preparation
360 min
Ingredients
Servings
4
Red Layer | |
Fresh Strawberries | 19 |
Baby Beetroot cooked | 1⁄2 |
Honey | 2 tbsp |
Chia Seeds optional | 1 tsp |
White Layer | |
Greek Yoghurt | 1⁄3 cup |
Honey | 2 tsp |
Green Layer | |
Kiwi peeled & sliced | 2 |
Baby Spinach Leaves | 1 cup |
Honey | 1 tbsp |
Chia Seeds optional | 1 tsp |
How to cook
Layer 1
- Prepare the puree for the first (red) layer by washing and cutting-off the stems of the strawberries.
- Place in a blender along with the cooked beet, honey and chia seeds (if using) and puree until smooth.
- Set aside.
Layer 2
- For the second (white) layer, whisk together the Greek yoghurt and honey in a bowl.
- Set aside in the fridge.
Layer 3
- For the third (green) layer, blend the kiwis, spinach, honey and chia seeds until smooth.
- Set aside in the fridge.
Assemble
- Pour the red puree into popsicle mold about ¾ of the way.
- Pour a 1cm thick layer of the white mixture.
- Pour a 2cm thick layer of the green puree.
- Gently insert wooden popsicle sticks through the center of each mold.
- Freeze the assembled pops for 6 hours.
To serve
- When you’re ready to serve, hold the mold under running water for 5-6 seconds.
- Gently wiggle the wooden stick to un-mold the popsicle.
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