Blueberry Yoghurt Ice Lollies with Almond Crunch
For these lollies you need a blender and some ice lolly moulds. Blueberries, a little maple syrup and lactose-free yoghurt make a creamy purple mixture, and crumbled Fody Blueberry Almond Bars add crunch.
Moulds vary in size from brand to brand. With moulds of about 90 ml you’ll get eight lollies, each containing around 20 g of blueberries.
Method
- Blitz the blueberries, maple syrup, lemon juice and vanilla extract in a blender until smooth, then pour into a bowl.
- Briefly whisk in the yoghurt until the mixture is an even purple.
- Crumble one bar and divide it between the moulds. Pour the yoghurt mixture on top.
- Crumble the second bar, sprinkle it over and push in the sticks.
- Freeze for at least 8 hours or overnight. To release the lollies, hold the moulds under warm water for a few seconds.
Tips
- Frozen blueberries work too. Let them thaw slightly before blending.
- Rice syrup can replace the maple syrup. Honey and agave syrup are high in fructose and not suitable during the elimination phase.
