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Recipe: Raw Vegan Blonde’s Healthy Ice Lollies
Creating a healthy treat with the same nutritional kick as her signature smoothies was the driving force behind these mouth-watering ice lolly recipes from Amber, the blogging brains behind Raw Vegan Blonde. In an array of flavours, from her signature Big Green Smoothie to the creamy sweetness of strawberry and almond milk, they are perfect for a Bank Holiday BBQ or a virtuous mid-week treat.
HEALTHY RAINBOW LOLLIES
“These super-healthy rainbow lollies are brimming with natural goodness, making them a guilt-free treat for the last glimpses of summer.”
ORANGE AND PASSION FRUIT LOLLIES – makes 1pt (570ml), enough for around 8 ice lollies
4 passion fruits
Juice the oranges (or, alternatively, use 500ml of store-bought orange juice) and scoop out the seeds from the passion fruit. Combine and freeze in ice lolly moulds. To create a layered effect, place two teaspoons of passion fruit seeds into each mould, allow to freeze for a couple of hours and then pour in the orange juice and freeze overnight.
GREEN JUICE ICE LOLLIES – makes ½pt (285ml), enough for around 4 ice lollies
2 large handfuls chopped kale
1 green apple
½ large lemon
1.5in piece of fresh ginger
Juice all of the ingredients together and pour into ice lolly moulds. The fresh ginger offers a spicy kick, so if you prefer a milder taste, you can reduce the amount.
WATERMELON ICE LOLLIES – makes ½pt (285ml), enough for around 4 ice lollies
¼ medium watermelon
Cut the green rind off the watermelon and dice the flesh into large chunks. Blitz in a blender or use a food processor fitted with an ‘S’ blade and pulse until no large chunks remain. Pour the watermelon juice into ice lolly moulds and freeze. These lollies also taste great with the addition of fresh mint or basil.
STRAWBERRY AND ALMOND MILK ICE CREAM LOLLIES – makes 1pt (570ml), enough for around 8 ice lollies
250g fresh strawberries
400ml fresh almond milk
Simply blend the almond milk and strawberries in a blender, or use a food processor fitted with an ‘S’ blade, until the strawberries are almost completely blended with the milk (but some small chunks still remain). Pour into ice lolly moulds and freeze. This makes a really creamy ‘ice cream’-style lolly – you wouldn’t believe it was dairy- and sugar-free!
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