Blackcurrant-striped ice lollies |

Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 300+ of our top selling titles.
plus Unlimited access to 25000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €1099 per month, unless cancelled.
Upgrade Now for €1099 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Loyalty Points

Blackcurrant-striped ice lollies


Makes 10


Ready in about 25 minutes, plus freezing

300g fat-free natural Greek-style yogurt

3 level tbsp sweetener granules

400g blackcurrant

Juice of 1 lemon

1 Whisk the yogurt, 1 level tbsp sweetener and 1 tbsp cold water together in a bowl.

2 Put the blackcurrants, lemon juice, 3 tbsp cold water and the remaining sweetener in a food processor and blend to a smooth purée. Rub through a sieve into a measuring jug and make up to 375ml with cold water.

3 Pour a layer of the blackcurrant purée into 5 x 75ml ice-lolly moulds and a layer of the sweetened yogurt into another 5 x 75ml ice-lolly moulds. Freeze for 30-45 minutes, or until just firm. Add a layer of sweetened yogurt to the moulds containing the blackcurrant purée and vice versa, then freeze until just firm. Finish with another layer of the mixture you used first for each mould, so you have an alternating pattern.

4 Freeze the lollies for a further 30-45 minutes, then insert the lolly sticks, pushing them about halfway into the mixture. Freeze for 8 hours, or until solid.

5 To serve, dip the moulds very briefly in hot water and slide out the lollies.

Purchase options below
Find the complete article and many more in this issue of Slimming World - Aug/Sept 2017
If you own the issue, Login to read the full article now.
Single Issue - Aug/Sept 2017
Or 399 points
Annual Digital Subscription
Only € 2,43 per issue
Or 1699 points

View Issues

About Slimming World

August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

Other Articles in this Issue