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Creamy Granadilla Cooler Served 2 Ways


Makes 2 drinks or 16 popsicles

Hands-on time: 10 minutes

Hands-off time: Overnight

INGREDIENTS

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

METHOD

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!



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