Summer lovin’
FANTASTIC TREATS TO MAKE AS WEATHER STARTS TO GET A LOT WARMER, THANKS TO
KIDSPOT.COM.AU
PEACH PINEAPPLE AND COCONUT POPSICLES
These peach, pineapple and coconut popsicles by Jennifer Cheung are a taste of the tropics and are so easy to make. You just throw them into the blender and freeze.
Ingredients
• 1 cup peach slices in fruit juice
• 1 cup pineapple pieces in juice
• 1/2 cup coconut cream Equipment: popsicle moulds
Method
1. Gather all ingredients and popsicle moulds.
2. Place all ingredients into a blender and blend until smooth. 3. Pour mixture into popsicle moulds and place in popsicle sticks.
4. Freeze for 4-6 hours or overnight.
Notes
• You could use fresh fruit in this recipe but you may have to add a little extra fruit juice to have a pour-able consistency.
• If you are worried about the coconut cream being too rich you can use coconut milk or even coconut water in its place but the flavours will be less concentrated.
• We used the Breville Boss blender to whiz these up on smoothie setting but you could also use stick blender or food processor.
90-SECOND PASSIONFRUIT MUG CAKE
This delicious, summery dessert is ready in under 2 minutes and is the perfect for when you’re craving something sweet but don’t want to wait too long to eat it!
Ingredients
• 2tbs unsalted butter
• 1 tsp vegetable or canola oil
• 1 passionfruit, halved (plus extra to serve)
• 1/2 tsp vanilla extract
• 1 egg yolk
• 2 tbs white sugar
• 4 tbs plain flour
• 1/2 tsp baking powder • 2 tbs white choc chips
Method
1. Place butter in mug and melt in microwave (15 – 20sec).
2. Add oil, passionfruit pulp, vanilla extract & yolk, mix with a fork.
3. Add sugar, flour and baking powder, mix until combined. Stir in chocolate chips.
4. Microwave for 1 1/2 minutes or until top is just set and skewer inserted into the middle comes out clean - it overcooks quickly, so it’s better to take it out slightly early and pop back in for 10 second increments if needed. 5. Serve with ice-cream & more fresh passionfruit.
YOGHURT ICE BLOCKS
These popsicles by Jennifer Cheung are fruity and creamy at the same time. They’re great for teething babies.
Ingredients
• 1 cup natural yoghurt • 1/2 cup fruit puree
Method
1. In a blender, add the yoghurt with the fruit and blend until smooth.
2 Pour into iceblock moulds and freeze until firm.
Notes
• You can use any fruits your baby likes, such as bananas, strawberries, mangoes and raspberries.
• Packaged frozen berries are great to use for this recipe. • Most commercial ice blocks contain guar gum, which is a commercial preservative. These are great because you can leave out the preservatives.
• I often freeze bananas that are past their use-by date and this is an ideal recipe to use them up.
HOMEMADE CHOCOLATE POPSICLES
These homemade chocolate pops by Jennifer Cheung taste just like chocolate Paddle Pops. You start with nice creamy chocolate custard and then freeze them into popsicle moulds to make great summer treats.
Ingredients
• 500ml milk
• 2 tbsp sugar
• 1 tbsp cocoa
• 1 tbsp cornflour
Method
1. Place the milk into a saucepan and bring to the boil. Whisk in the sugar, cocoa and cornflour. Stir constantly until the mixture is has thickened.
2. Pour into popsicles moulds and freeze.
Notes
• You can use reconstituted powdered milk in place of fresh milk for this recipe.