Frozen – Dr Pippa

Feeling hot in this heatwave? Me too! So here’s one of my fun ways to help you keep cool this summer, and the good news is it’s good for you! Blended fruits with coconut milk make the perfect frozen popsicles. You could play around with the flavour combinations, but for me this is the summery flavour I’ve been craving to quench my thirst!

I’ve used a dairy free coconut milk alternative, but you could keep it vegan by using coconut milk from a tin. This might just make the popsicles a little creamier, so if you want to keep them as light and refreshing as possible, try the milk alternative drink.

These are suitable for all ages, including kids and younger children (they may like a little less lime so it’s not quite so sharp on the tastebuds), why not make a batch for the whole family to enjoy on a hot day.

Makes 6 100ml popsicles

Ingredients

300g fresh or frozen pineapple
250ml coconut milk alternative
Zest and juice of 2 limes

Method

Put the ingredients into a blender and blend till smooth.
Pour into your popsicle moulds and freeze for at least 8 hours.
Enjoy!

Per ice lolly : 43kcal/ 0.8g fat/ 0.5g saturated fat/ 8.8g carbohydrates/ 0.8g fibre/ 0.5g protein

This is a super easy way of making the most of your brown bananas without having to make banana bread! Such an easy recipe it takes just 5 minutes. The hardest part is waiting for the ice pops to freeze, so making them the night before is the best way of killing the time.

This is also the perfect recipe to use the strawberry hulls in an attempt to waste less food whilst also increasing your fibre diversity intake. Simply remove the stem from the strawberries ready to blend!

For those who don’t have ice lolly moulds, you can freeze the bananas and strawberries, and then simply blend with the yoghurt to make smoothie bowls instead. It’s another fantastic way of keeping cool during the hot summer days.

Makes 6 100ml pops

Ingredients

2 very ripe bananas
~150g strawberries (you can choose to leave the strawberry hulls on)
300g yoghurt of choice (I have used plain live dairy yoghurt)

Method

Weight the bananas into a large jug and top the weight up to 300g with strawberries.
Add 250g yoghurt and blend till smooth.
Add the remaining 50g yoghurt and lightly swirl in. Pour into your moulds and freeze according to the manufacturer’s guidelines.

Per 100g smoothie pop: 42kcal/ 0.7g fat/ 0.5g saturated fat/ 2.8g carbohydrates/ 1.0g fibre/ 1.2g protein

Tag: Frozen

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