Mint and blackberry ice lollies
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 193.1
- Total Fat: 11.5 g
- Cholesterol: 33.8 mg
- Sodium: 38.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.2 g
- Protein: 7.8 g
View full nutritional breakdown of Mint and blackberry ice lollies calories by ingredient
Introduction
Here comes the summer and lollies for children and adults refresh us in hot days. We can prepare them ourselves from a variety of herbs and fruits from the garden or the forest, without preservative and artificial coloring. Here is the recipe. Here comes the summer and lollies for children and adults refresh us in hot days. We can prepare them ourselves from a variety of herbs and fruits from the garden or the forest, without preservative and artificial coloring. Here is the recipe.Number of Servings: 6
Ingredients
-
20 leaves lemon balm
20 leaves mint
20 blackberries
1 tbsp honey
125 ml whipping cream 30-33%
2 tbsp granulated sugar
2 x 140 g thick Greek yogurt (with fat or fat-free, optional)
50 g dark chocolate
1 tsp coconut oil
Tips
You can prepare ice lollies from various herbs and fruits according to your preferencies
Directions
1. Chop the herb leaves and blend them in a blender with 100 ml of cold boiled water.
2. Strain through a sieve and sweeten the juice with honey, or to your taste.
3. Fill three lolly molds with herbal syrup up to 1/3 volume and allow freezing in a freezer (about an hour).
4. Mix the sweetened whipped cream with yogurt, take about 10 tablespoons (or more by volume of lolly moulds) and stain the white cream to a pale green with the rest of herbal syrup. Apply on the first layer of frozen herbal syrup, up to 2/3 of moulds. Cover with a lid with a popsicle stick to freeze (about an hour).
5. Apply a white layer of whipped cream with yogurt and fill the rest of moulds, cover with popsicle lid and let freeze (about an hour). Then, dip the whole moulds with ice lollies into hot water for about 10 s and pull out popsicles from moulds.
6. Make another three popsicles similarly with blackberries.
7. Before, melt the chocolate with coconut over mild heat and pour into a glass. Soak in it the upper side of the frozen lollies, chocolate solidifies immediately on frozen popsicle. Store in the freezer before serving.
Serving Size: 6 3 inch pieces
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETLAAB.
2. Strain through a sieve and sweeten the juice with honey, or to your taste.
3. Fill three lolly molds with herbal syrup up to 1/3 volume and allow freezing in a freezer (about an hour).
4. Mix the sweetened whipped cream with yogurt, take about 10 tablespoons (or more by volume of lolly moulds) and stain the white cream to a pale green with the rest of herbal syrup. Apply on the first layer of frozen herbal syrup, up to 2/3 of moulds. Cover with a lid with a popsicle stick to freeze (about an hour).
5. Apply a white layer of whipped cream with yogurt and fill the rest of moulds, cover with popsicle lid and let freeze (about an hour). Then, dip the whole moulds with ice lollies into hot water for about 10 s and pull out popsicles from moulds.
6. Make another three popsicles similarly with blackberries.
7. Before, melt the chocolate with coconut over mild heat and pour into a glass. Soak in it the upper side of the frozen lollies, chocolate solidifies immediately on frozen popsicle. Store in the freezer before serving.
Serving Size: 6 3 inch pieces
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETLAAB.