These 85 Calorie Icepops Are a Summer Treat We’re Definitely Not Shy About Tucking Into

Oh yum, we thought, when we saw the recipe land from Siucra. But boo, was what we thought next, when we clocked its title: Strawberry & Yogurt Icepops? Nah, we reckoned. Far too calorific altogether. No way would we be able to have any of those cute-sounding confections. Might as well forget it and chow down on yet another saintly rice cake.

And then someone had a bright idea. We ran the recipe’s ingredients through My Fitness Pal, and guess what? They came out a very acceptable 342 calories. For FOUR. Which means – and we’ll readily accept that our maths ain’t that strong, but we have an iPhone with calc function and we’re using it – that each pop is a mere 85 calories an, er, pop.

And heck, we reckon we can definitely indulge in at least one of those very saintly sweet treats, huh? So can you, so here’s how.

Strawberry & Yogurt Icepops

Makes 4 icepops.

Ingredients:

• 40g Siúcra icing Sugar
• 200g Strawberries, trimmed and washed
• 175g Greek Style Natural Yoghurt
• 2 teaspoons Vanilla Bean Paste

Also required: Plastic cups or lolly moulds, lolly sticks and clingfilm.

Method:

1. Sieve the Siúcra icing sugar into a large bowl.
2. Blend the strawberries in a food processor and then pass through the sieve into the bowl with the icing sugar. This will remove the seeds.
3. Stir in the Greek style natural yoghurt and the vanilla bean paste and mix well.
4. Divide evenly between four plastic cups.
5. Cover the cups with cling film. Make a small slit with a sharp knife in the middle of the cling film and then insert the lolly stick.
6. Freeze on a flat surface for a minimum of 4 hours.
7.  Remove from the freezer about 15 minutes before you want to eat them. Once they’ve melted slightly remove the cling film and then remove from the plastic cups.

Not keen on strawbs? Then how about the two below – and psst: they’ve even less cals! If we could insert the dancing lady emoji, oh you better believe we would, BBZ.

 

Raspberry & Yoghurt Icepops

Makes 4 icepops

Ingredients:

• 40g Siúcra icing Sugar
• 200g Raspberries, trimmed & washed
• 175g Greek Style Natural Yoghurt
• 2 teaspoons Vanilla Bean Paste

Also required: Plastic cups or lolly moulds, lolly sticks and clingfilm.

Method:

1. Sieve the Siúcra icing sugar into a large bowl.
2. Blend the raspberries in a food processor and then pass through the sieve into the bowl with the icing sugar. This will remove the seeds.
3. Stir in the Greek style natural yoghurt and the vanilla bean paste and mix well.
4. Divide evenly between four plastic cups.
5. Cover the cups with cling film. Make a small slit with a sharp knife in the middle of the cling film and then insert the lolly stick.
6. Freeze on a flat surface for a minimum of 4 hours.
7. Remove from the freezer about 15 minutes before you want to eat them. Once they’ve melted slightly remove the cling film and then remove from the plastic cups. 

Pineapple & Yoghurt Icepops

Makes 4 icepops 

Ingredients:

• 40g Siúcra icing Sugar
• 200g Pineapple, peeled and chopped into chunks
• 175g Greek Style Natural Yoghurt

Also required: Plastic cups or lolly moulds, lolly sticks and clingfilm.

Method:

1. Sieve the Siúcra icing sugar into a large bowl.
2. Blend the pineapple in a food processor and then pass through the sieve into the bowl with the icing sugar. This will remove the pulp.
3. Stir in the Greek style natural yoghurt and mix well.
4. Divide evenly between four plastic cups.
5. Cover the cups with cling film. Make a small slit with a sharp knife in the middle of the cling film and then insert the lolly stick.
6. Freeze on a flat surface for a minimum of 4 hours.
7. Remove from the freezer about 15 minutes before you want to eat them. Once they’ve melted slightly remove the cling film and then remove from the plastic cups.

Tags:

• healthy eating
• low calorie
• strawberries
• Sugar
• summer
• yoghurt