yo­ghurt-dipped pa­paya pop­si­cles

donna hay - Fresh + Light - - Fresh Papaya -

½ cup (40g) shred­ded co­conut

1 tea­spoon finely grated lime rind

1 cup (280g) nat­u­ral Greek-style (thick) yo­ghurt

2 ta­ble­spoons honey pa­paya pop­si­cles 350g chopped pa­paya

¾ cup (210g) nat­u­ral Greek-style (thick) yo­ghurt

2 ta­ble­spoons honey

To make the pa­paya pop­si­cles, place the pa­paya, yo­ghurt and honey in a blender and blend un­til smooth. Di­vide the mix­ture be­tween 8 x 1⁄3- cup- ca­pac­ity (80ml) pop­si­cle moulds and in­sert pop­si­cle sticks. Freeze for 4–5 hours or un­til frozen.

Place the co­conut and lime rind in a small bowl and toss to com­bine. Place the yo­ghurt and honey in a medium bowl and mix to com­bine. Work­ing one at a time, re­move the pop­si­cles from the moulds, dip into the yo­ghurt mix­ture and sprin­kle with the co­conut mix­ture. Place on a tray lined with non-stick bak­ing pa­per and freeze for 10 min­utes or un­til set. Serve.

MAKES 8.

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