Berry Ice Pops

This recipe, along with copious amounts of iced coffee is the only thing that kept me cool this past week, and the best thing they are fairly healthy so eating a couple left me totally guilt free. Unlike ice cream they use no cream or eggs, its a very simple mix of low fat yogurt and sugar syrup. It makes for a really easy and super tasty iced treat. The small amount of fat in the yoghurt means the texture isnt icy like normal ice pops, it has some creaminess and to me that makes it all the better, I can almost believe im eating ice cream. 

Berry Ice Pops

150g light brown sugar
75ml water
2 tsp vanilla extract
3-4 tsp lemon juice
800ml low fat natural yoghurt
150g berries (I used raspberries and blueberries)

To make the base mixture place the sugar and water into a small saucepan and set over medium heat. Bring the mixture to a boil and then reduce and simmer until the sugar has fully dissolved and the liquid is quite syrupy. Remove from the heat and allow to cool.

Once cool add the vanilla and the lemon juice and mix with the yoghurt to combine. To make the pops pour a small amount of this mixture into the bottom of 10 ice pop moulds and then place a few berries on top, repeat this process until the moulds are full. Place in the freezer for about an hour or until the mixture has started to freeze. Place wooden lolly sticks into the middle of each pop and place back in the freezer until the pops are solid, at least 3 hours. To remove the pops from the mould you can sit them in hot water but I find the easiest way is to use a kitchen blowtorch to loosen them.

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