Summer’s in full swing, so slide over to the freezer for a frosty treat of honey yoghurt tropical ice-blocks.
Ingredients
- 1/2 cup honey yoghurt
- 1 medium mango cheek, sliced (see tip)
- 1/2 cup orange juice
- 2 medium passionfruit, halved (see note)
Equipment
- You'll need a 6-hole, 1/4 cup- capacity ice-block mould.
Method
- Step 1Spoon 1 tablespoon yoghurt into each mould. Freeze for 1 hour or until just firm.
- Step 2Meanwhile, blend mango and orange juice until smooth. Transfer to a jug. Stir in passionfruit. Carefully pour over yoghurt in moulds.
- Step 3Place lids on moulds. Freeze for 4 hours or until frozen. Serve
- Diabetes friendly
- High carb
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
206 kj
Energy
0.4g
Fat Total
0.2g
Saturated Fat
1.9g
Fibre
2.1g
Protein
15mg
Sodium
8g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 1/4 cup passionfruit pulp.
Cooking class: Scooping: Cut passionfruit in half. Using a teaspoon, scoop passionfruit pulp from halves. Add to mango mixture.
Tip: Freeze remaining mango cheek in a snap-lock bag for up to 3 months. Use in smoothies, ice-blocks, cakes or muffins.
- Author: Nadia French
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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