Celebrating a siblings birthday can be tough when you are only 2. All those presents and cards for some one else…So to make things a little easier for Arthur he received this magic ice cream van from his granny and papa.
A gift for being a super big brother on Sadie’s birthday. He is delighted with it and we have been queuing up to ask for ice cream all week. It has also sparked a huge amount of conversation about eating ice creams and ice lollies and visiting ice cream vans…a wee treat he will no doubt experience at some point this summer. Until then I decided we needed a healthy and easy alternative to stash in the freezer. These ice lollies are practically a square meal on a stick! They contain a vegetable, a fruit, protein, calcium, vitamin C and most probably loads of other amazing things! They also look super funky and exciting which always helps.
Super healthy ice lollies
Ingredients (makes 4)
For the yogurt layer
- 1/2 cup Greek yoghurt
- 1 tbsp. honey
For the ice lolly layer
- 1 small raw beetroot (peeled and halved)
- 100g fresh raspberries
- Juice of half a lemon
- A small knob of fresh ginger
- 100ml water
- A handful of pistachios (crushed)
For this recipes you will need some ice lolly moulds. They are pretty easy to get hold of, most supermarkets sell them at this time of year. But if not an old yogurt pot and a lolly stick works just as well.
First make the yoghurt layer. Simply mix together the yoghurt and honey and spoon about 2 tbsp into each mould.
Now make the ice lolly layer. In a blender or juicer place the beetroot, raspberries, lemon juice, ginger and water and blitz until smooth. If you are using a blender which I did you now need to put it through a sieve over a measuring jug to remove the pulp. You may need use a spoon to squish and scrape to get all the juice out. If you are using a juicer hopefully it does this part for you.
Once you are left with a jug of smooth juice fill each ice lolly mould up on top over the yoghurt and put the stick in place.
Freeze for a few hours or overnight.
Once ready to serve spread a layer of honey over the ice lolly and roll in the crushed pistachios.