This recipe is great for kids (and adults!) who are lactose intolerant but everyone is sure to love them. You can use any mix of berries or any fruit in season. This recipe uses paper cups but you can use ice block moulds if you have them.
375g strawberries, hulled
90g (½ cup) brown sugar
600ml (2½ cups) vanilla soy milk
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:15min › Ready in:15min
Puree the blueberries and strawberries in batches in a blender or food processor. Strain into a medium bowl through a strainer lined with cheesecloth or muslin.
Stir brown sugar into the sieved berries.
Stir in soy milk until well blended. Pour mixture into small disposable paper cups filling about 2/3 full.
Freeze until beginning to freeze enough to insert wooden paddle pop sticks and freeze about 2 to 3 hours.
To remove from cups, tear the paper cup or place under warm running water for a few seconds to loosen.
My children and husband whom are all good eaters (but finicky with so many things ) ate these treats and loved them !!!! I didn't clue them in until after they enjoyed them. Great recipe !!! Very healthy -- thanks Zoe !!! Kat in Illinois - 29 Sep 2008
Yummy! The kids love these and they are so easy! Thank you for the recipe! - 29 Sep 2008
my youngest liked these but everyone else in the house did not. I think they were not sweet enough for them plus I would have liked them to be a little more creamy - 29 Sep 2008