Creamy Granadilla Cooler Served 2 Ways

Makes 2 drinks or 16 popsicles 

Hands-on time: 10 minutes 

Hands-off time: Overnight 




¾ cup Brookes® Low-Cal Passion Fruit Squash 


For the slushies: 

2 tbsp low-fat yoghurt 

2 tbsp granadilla pulp 

2 mint leaves 


For the lollies: 

½ cup granadilla pulp 

2 cups low-fat yoghurt 

½ cup mint leaves 


Serving suggestion: 
Paper straws (red & white) 

Popsicle moulds & sticks 

Baking tray and ice cubes 




1. In a large jug, stir the Brookes® Low-Cal Passion Fruit Squash with 2 cups of water. 

For the slushy: 

2. Pour the prepared juice over two ice trays and freeze for 2-3 hours or overnight until set.  

3. Once frozen, add the ice cubes to a blender along with the yoghurt. Blend until smooth and creamy. 

4. Transfer the slushy mixture to 2 glasses and add 1 tablespoon of granadilla pulp to each glass. Garnish with fresh mint leaves and serve with a paper straw. 

For the lollies: 

5. Fill ¾ of each popsicle mould with the prepared juice. *Chef’s Tip: Alternatively, use small paper party cups instead of popsicle moulds! 

6. Freeze the popsicles for about 1 hour until slightly set. Remove the popsicles from the freezer and carefully coat the sides of the remaining ¼ of the moulds with granadilla pulp.  

7. Divide the yoghurt to the fill the empty top ¼ of the moulds, above the set juice layer. Gently add a popsicle stick to each mould and freeze for a further 3-4 hours or overnight until completely set. 

8. Once the popsicles are set, carefully remove them for the moulds. Serve on a baking tray with ice cubes and garnish with granadilla pulp and mint leaves.*Chef’s Tip: Dip the mould in hot water for 5 second for easy unmoulding! 

9. Serve the slushies or popsicles on a hot day and ENJOY! 


Planning to try this?


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