Tri-colour ice pops

desserts summer
Total: 12 hr 15 min. | Active: 15 min.
vegetarian, gluten-free

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.

Nadja - LouMalou

Ingredients

for 10 pieces

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

How it's done

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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