In Southern climes everyone is gearing up for winter – elsewhere Spring has sprung and summer is on it’s way…here in Singapore the predictability of the weather continues – sunny mornings, rainy afternoons and inescapable heat and humidity. There are no variations in the length of our days and very little in the way of seasonal change (when you live on the equator you do start to predict the slight change in monsoonal patterns but who are we kidding? it’s all much of a muchness).
Recently, however, even being used to the relentless heat and humidity, Singapore has been especially hot. So I thought it was a good time to get in the kitchen and whip up some homemade icy treats. These icy treats go by a few names – popsicles to some, icy poles to others and ice lollies to our British friends. I had a hard time deciding how to refer to them in the title so I’ve given them my own name – Frozen Goodness on a Stick. Catchy isn’t it?
Frozen Breakfast Goodness on a Stick
1 x tub of vanilla Greek yoghurt
1 x handful of berries (I used raspberries and blueberries)
1/2 chopped mango
1 x handful of granola
Drizzle of Honey
Put the berries in the popsicle mould and then dollop some vanilla yoghurt over the top until you have filled the mould a third to halfway. Add the chopped mango and then top with the yoghurt until almost to the top. Sprinkle over the granola and drizzle with honey. Insert your popsicle stick then place in the freezer until set. To remove popsicles, run the mould under some water and give them a gentle wiggle to release.
Frozen Cheesecake Goodness on a Stick
1 cup Greek yoghurt
4 tbsp cream cheese
6 tbsp icing sugar
2 tbsp lemon juice
shortbread biscuit crumbs
I decided to make these icy treats in a cup (I also did a batch in a popsicle mould) and both work well. It’s hard to say how many icy treats you will get from the recipe because it all depends on the size of your mould but the above quantity gave me 4 x mini-cup icy treats and 6 x regular mould icy poles.
Beat all of the ingredients together (except the biscuit crumbs) until you have a smooth consistency (if there are a couple of small lumps from the cream cheese it’s fine). Pour into your chosen mould and then top with shortbread biscuit crumbs. Insert your popsicle stick then place in the freezer until set. To remove popsicles, run the mould under some water and give them a gentle wiggle to release.
Frozen Piña Colada Goodness on a Stick
2 cups coconut milk
1 cup fresh pineapple (or canned if you don’t have ripe pineapple)
Small handful of mint
Use the above quantities as a guide but taste as you go and adjust as you wish – I like more of a pineapple mint flavour than coconut milk so I added a bit of extra pineapple at the end until I achieved the flavour I liked.
Put the ingredients in a blender and blend until you have a smooth consistency. Pour into your mould. Insert your popsicle stick then place in the freezer until set. To remove popsicles, run the mould under some water and give them a gentle wiggle to release.
Wherever you are in the world and no matter the weather, have a great week ahead.
P.S. I could have also called these Melting Goodness on a Stick having tried to photograph them with no air-conditioning in the middle of the day in 35 degrees and 95% humidity. Yikes.