Apricot yoghurt ice lollies

Apricot yoghurt ice lollies

10 Min. Active
6 hr 10 Min. Total
166 kcal per piece
vegetarian, gluten-free
Nutritional value / piece: 166 kcal, Fat: 5 g, Carbohydrate: 28 g, Protein: 2 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • 8 ice lolly moulds (each approx. 100 ml) and 8 ice lolly sticks
  • Fork
  • Knife
  • Measuring cup
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Whisk
  • Cutting board

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Apricot mixture

300 g apricots
4 tbsp liquid acacia honey

Yoghurt mixture

400 g plain greek yoghurt
2 tsp bourbon vanilla powder
5 tbsp liquid acacia honey

How it's done

The kids can help at the marked areas .

Apricot mixture

300 g apricots
4 tbsp liquid acacia honey

Halve and pit the apricots,place in a measuring cup, add the honey, puree with a handheld blender.

Yoghurt mixture

400 g plain greek yoghurt
2 tsp bourbon vanilla powder
5 tbsp liquid acacia honey

Pour the yoghurt into a measuring cup, add the vanilla and honey, mix and pour into the ice lolly moulds. Pour the apricot mixture on top of the yoghurt mixture in the ice lolly moulds, create a marble effect with a fork, insert the ice lolly sticks. Freeze the ice lollies for approx. 6 hrs. or overnight.

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