Tri-colour ice pops

Tri-colour ice pops

Total: 12 hr 15 min. | Active: 15 min.
vegetarian, gluten-free
Nutritional value / piece: 66 kcal
, Fat: 1 g
, Carbohydrate: 13 g
, Protein: 1 g
Ice-cool Bella Italia. Bring a little dolce vita to your freezer with kiwi, watermelon and yoghurt. This creation will leave you feeling as invigorated and refreshed as Anita Ekberg in Rome's Trevi Fountain.

Ingredients

10 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

Layer 1

200 g watermelon, deseeded, cut into pieces
½ lemon, use only the juice
1 tbsp icing sugar

Layer 2

5 tbsp plain greek yoghurt
2 tbsp icing sugar
½ lemon, use only the juice

Layer 3

4 kiwis, cut into pieces
2 tbsp icing sugar
½ lime, use only the juice
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Utensils

Approx. 10 ice lolly moulds (each approx. 50 ml)

How it's done

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Layer 1

Place all of the ingredients in a tall container, puree using a hand blender, pour into the ice lolly moulds, freeze for approx. 2 hrs.

Layer 2

Mix together all of the ingredients. Pour on top of the 1st layer in the ice lolly moulds, freeze for a further 2 hrs.

Layer 3

Place all of the ingredients in a tall container, puree using a hand blender. Pour into the ice lolly moulds, seal with the caps. Freeze overnight.

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