Page 12 - Fresh Magazine - Summer 2017

nicecem & fruitytrets

Almond butter and banana
chocolate-coated pops

MAKES 4 X 100ML OR 8 X 50ML POPS

4 ripe bananas, peeled Break the bananas into chunks, pop
2 tablespoons milk or into a plastic food bag or container and
unsweetened almond freeze for at least 4 hours, until rm.
milk Place the frozen bananas and milk into
2 tablespoons almond or a food processor or blender and blitz
peanut butter until as smooth as possible, scraping
1 teaspoon ground down the sides if necessary. Add the nut
cinnamon butter and cinnamon and pulse until
incorporated.
TO COAT Divide evenly between 4 x 100ml or 8
100g dark chocolate, x 50ml ice pop moulds, leaving a little
chopped room for expansion on freezing. Push the
1 tablespoon chopped pop sticks down into the centre. Freeze
nuts, such as almonds, for 4 to 6 hours, until rm.
hazelnuts or pecans
2 tablespoons desiccated Once set, prepare the ingredients for
coconut, toasted decorating. Melt the chocolate in a small
4 teaspoons chopped dried bowl set over a pan of simmering water
fruit, such as cranberries or in the microwave, stirring frequently
or apricots until melted. Leave to cool a little.
Prepare your chosen decorations and
YOU WILL NEED line a large tray with non-stick baking
4 x 100ml or 8 x 50ml ice paper.
pop moulds Run the pop mould under warm water
4 to 8 ice pop sticks, unless for a few seconds to help loosen and
the moulds come with release the pops. Lay them on the lined
their own tray. Taking one pop at a time, dip it into
the cooled melted chocolate to coat.
Allow any excess chocolate to drip o
before putting it back down on the tray.
NICE CREAM Immediately scatter the toppings over
O cially classi ed as a ‘nice cream’, the lling can be served as an to stick before the chocolate sets. Repeat
instant ice cream in itself if preferred. Serve without the chocolate with the remaining pops.
coating or use Dr. Coys nutritional chocolate for a healthier option. Serve straight away or keep in the freezer
wrapped individually in parchment
paper in a food bag or container.

Instant soft serve raspberry ice cream
Gluten free SERVES 6

425g frozen Place the frozen raspberries in a food processor or
raspberries blender and blitz brie y until chopped into small
50g natural yogurt pieces. Remove 50g of the raspberries, place in a
1 teaspoon clear food bag and put in the freezer for serving or even
honey as healthy sprinkles on other dishes.
6 tuile baskets or Add the yogurt and honey to the remaining
cones, optional raspberries and blitz until really smooth, scraping
down the sides if necessary. Only blend the
mixture for the minimum time possible, as the
longer it gets blended, the softer it will become.
SNEAKY, HEALTHY It should have a soft ice cream or frozen yogurt
& QUICK consistency and can be served like this. However,
This gem of a recipe takes just for a rmer nish, transfer to a plastic container,
a few minutes to make and cover and freeze for at least 1 hour.
has a real wow factor. It has no Scoop into six balls and serve one in each tuile
re ned sugar and is a healthy basket, cone or small bowl. Sprinkle the reserved
and fun way to get fruit into raspberry pieces over and serve.
kids.

10 | FRESH SUMMER 2017

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