I made a batch of these Banana and Berry Popsicles last week when the temperature hit 40 degrees. With the temperature predicted to hit 38 degrees tomorrow in Melbourne, it might just be time to make another batch.
These popsicles simply combine two of my favourite summer desserts - frozen blueberries and frozen banana 'soft serve'.
You can make these with either fresh, very ripe bananas or frozen bananas. I tend to think frozen bananas make for a creamier consistency.
I used a combination of fresh strawberries and frozen blueberries to make this batch. I prefer using blueberries to raspberries as I don't have to strain out the seeds.
I made two slight variations of the berry tips. For the first I didn't add any yoghurt to the berry mixture and for the second I did. You can see the slight difference in the colour and texture of the berry tips in the pictures. It doesn't result in a huge taste difference though.
You can use honey, rice malt syrup, maple syrup, stevia or just plain sugar as your sweetener.
But as they are here, they make for a great guilt free summer treat - enjoy!
Banana and Berry Popsicles
Yield: 12 small popsicles
- 6 small bananas, fresh or frozen
- 1 cup berries, fresh or frozen
- 1 1/4 cup Chobani Greek yoghurt
- 1 tbsp + 1 tsp honey
- Blend berries in a food processor. Add 1 tsp honey (and 1/4 cup Greek yoghurt if making creamy berry tips).
- Fill bottom 1/4 of popsicle mould with berry mixture. Place in freezer to set for 10 minutes.
- Blend bananas in food processor. Add 1 cup of Greek Yoghurt and 1 tbsp honey and blend until smooth.
- Remove popsicle moulds from freezer and top each mould with banana mixture. Place in freezer for a further 10 minutes. Remove from freezer to insert icy pole stick 3/4 of the way into each popsicle. Return to freezer until set.