This week’s temperatures have been soaring here in the UK, which has been a perfect excuse to stock the freezer up with even more popsicles!
I have owned up in my previous posts that I’m totally addicted to homemade lollies (you can find my recipe for strawberry popsicles here and breakfast lollies here) and as you can see, this addiction is here to stay (well, at least for the summer!)
This easy recipe has been tried and tested on my ‘home squad’ (my partner and my 8 year old daughter), who are a very hard crowd to please sometimes. Luckily, they both gave it thumbs up, so I hope you like it too. You only need a handful of ingredients (5 to be precise) and just a little bit of patience whilst the lollies are setting in the freezer. To make this recipe candida friendly, I used xylitol for sweetness, however maple syrup, honey or coconut sugar will work well too, so feel free to use any of the sweeteners of your choice.
Start by combining frozen blueberries, lemon juice, vanilla extract, water and xylitol in a small pan over medium heat. Bring to a boil and simmer for around 3 minutes. Take the mixture off the heat and set aside to cool down.
In the meantime, to make it easier and mess-free to fill the popsicles with yoghurt, place the coconut yoghurt in a ziplock bag, snip a little corner of the bag with scissors and set aside.
Using a spoon, scoop the cooled blueberry mixture into the popsicle moulds quarter of the way up.
Now fill the lolly moulds with coconut yoghurt all the way up by gently squeezing the yoghurt from the ziplock bag.
Using a lolly stick, gently mix the blueberry mixture with yoghurt inside the popsicle moulds.
Insert the lolly sticks in the centre of each popsicle mould, cover with a lid and place in the freezer for at least 4 hours.
The tip I’ve learned along the way – when you take the popsicles out of the freezer, let them thaw for around 5-7 minutes before removing them out of the moulds. This way they will just ease out of the moulds without having to force them out too much. In the past I tried placing the moulds into lukewarm water for a few seconds but this method didn’t work well for me – the lollies started melting at the bottom whilst I was still struggling to get them out of the moulds.
I hope you enjoy this recipe and would love to hear from you in the comments.
Have a great day.
Healthfully yours,
Tania x
5 INGREDIENT BLUEBERRY & COCONUT YOGHURT POPSICLES (DAIRY FREE, VEGAN, CANDIDA FRIENDLY)
Ingredients
- 1 1/2 cup frozen blueberries
- Juice of half a lemon
- 1 tbsp xylitol (or sweetener of choice)
- 5 tbsp water
- 1 cup coconut yoghurt (coyo)
- 1 tsp non alcohol vanilla extract
Instructions
- 1. Combine frozen blueberries, lemon juice, vanilla extract, water and xylitol in a small pan over medium heat. Bring to a boil and simmer for around 3 minutes. Take the mixture off the heat and set aside to cool down.
- 2. In the meantime, to make it easier and mess-free to fill the popsicles with yoghurt, place the coconut yoghurt in a ziplock bag, snip a little corner of the bag with scissors and set aside.
- 3. Using a spoon, scoop the cooled blueberry mixture into the popsicle moulds quarter of the way up.
- 4. Now fill the lolly moulds with coconut yoghurt all the way up by gently squeezing the yoghurt from the ziplock bag.
- 5. Using a lolly stick, gently mix the blueberry mixture with yoghurt inside the popsicle moulds.
- 6. Insert the lolly sticks in the centre of each popsicle mould, cover with a lid and place to set in the freezer for at least 4 hours. Tip: when you take the popsicles out of the freezer, let them thaw for around 5-7 minutes before removing them out of the moulds. This way they will just ease out of the moulds without much force.
Leave a Reply