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These yogurt pops are a great alternative to the sugary lollies found in regular stores and will satisfy anyone with a sweet tooth, regardless of age. They’re perfect on a hot summer’s day, or any time of year – whenever you fancy really! – Jamie Oliver
Makes 6 pops
Measuring cups and spoons
Food processor or blender
Paper cups or plastic molds
2 small ripe bananas
6 ounces frozen strawberries or 1 cup frozen blueberries
2 cups non-fat plain yogurt
2 tablespoons honey
1. Peel and slice your banana and put it into a food processor or blender with the frozen berries, yogurt and honey. Whiz it up on a low setting until really smooth.
2. Divide the mixture between 6 paper cups or plastic molds – you want about 4 ounces in each.
3. Place the pops in the freezer for 10 minutes, then gently poke a popsicle stick into the center of each one. Place back in the freezer for at least 3 hours, or until frozen solid.
Jamie’s top tips
Feel free to mix things up a bit and use some different fruit along with the bananas – berries are especially good. Raspberries are really tasty and you can use them here, but I tend to stay away from them because of the seeds. This recipe uses frozen fruit which is great as it will have been picked while it’s at its best and frozen in time to keep in as many of the vitamins and minerals as possible. Have a search in your local store to see what frozen fruit you can get your hands on and experiment with different flavor combinations until you find your favorite.
Serve these as a snack during the day or for dessert after a balanced meal.
Tips from the dietitian:
Try tasting the fruit and yogurt mixture before you add the honey – if it’s sweet enough, you don’t even need to add the extra calories. Your kids will love these pops – they can help you make them and they’ll be sure to choose them for a treat in place of an unhealthy snack.
Make sure to store yogurt in the refrigerator until you are ready to use it. Look at the use by date on the container to make sure your yogurt is still fresh.
Adapted from ‘Jamie’s Food Revolution’
Recipe © Jamie Oliver
Photography © David Loftus