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Pocketmags Digital Magazines
Pocketmags Digital Magazines

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.

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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.

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