Strawberry and Rhubarb Ice Pops
Serves: 6
Cost Cutting Eco Friendly Freezes Well Gluten Free Vegan Friendly
You'll need an ice lolly mould to really do these easy ice pops justice
Ingredients:
200g strawberries (cut into quarters)1 tbsp icing sugar
300g Alpro Strawberry with Rhubarb alternative to yoghurt
method:
- Whiz together 150g of the quartered strawberries and the icing sugar using a hand blender. Add the remaining strawberries to the strawberry purée and mix together.
- Pour the strawberry mixture into six ice lolly moulds and top up with Alpro Strawberry with Rhubarb. Leave for at least three hours until lollies are frozen.
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