Struggle to get your kids to eat as much fruit and veg as you want them to?
Yup, me too.
Which is why I am always on the lookout for ways to sneak it into them in a way so that they are completely oblivious to the fact that they are (HAH!) eating green things.
It’s such a parental trill when you are able to trick your kids this way, trust me.
This recipe I came across recently is a total mum win. As in; you know the kids are eating something healthy, they think they have just gotten an ice lolly, and feel happy out. Little do they know…
Rainbow Unicorn Fruit Popsicles
Ingredients
- 500g thick Greek yogurt
- 4 tsp maple syrup or honey
- 200g frozen pineapple
- 200g frozen blueberries
- 200g frozen strawberries & raspberries
- splash milk
Equipment:
- disposable icing bags
- elastic bands (loom bands work just fine!)
- popsicle mould
- popsicle sticks
Method:
Start by mixing 250g of the yogurt with one teaspoon of the maple syrup or honey. Spoon the yogurt mixture into an uncut disposable piping bag (top tip: you might find this easier if you pop the piping bag into a pint glass point side down with the wide end folded back over the glass rim). Close the top of the piping bag and secure with a rubber band (another top tip: loom bands are perfect for this!). Pop into the freezer to keep cold and frosty until ready to use.
Make up the coloured fruit layers; place the pineapple in a high speed blender with a third of the remaining yogurt and a teaspoon of maple syrup or honey. Whizz together until smooth. If you’re having trouble blending it, add a splash of milk to help loosen the mixture the continue to blend. Taste the mixture for sweetness – you may want to add a little more maple syrup or honey until it tastes how you like it.
Spoon the pineapple mixture into a piping bag, tie up and pop in the freezer to keep cool as before. Repeat with the blueberries, and then the strawberries/raspberries, rinsing out the blender well between mixtures.
When you have all 4 mixtures ready, get out your popsicle mould and remove the full piping bags from the freezer, ready to be assembled.
Cut the end off each piping bag and carefully pipe alternate layers and blobs of the different coloured mixtures into the moulds, taking care not to mix them up too much as you do so. Continue until all of the moulds are full.
Place the lid on the mould and press the popsicle sticks in place. Place the mould into the freezer for 2-3 hours or overnight until the popsicles are set and frozen through.
Remove from the mould and serve immediately, or place popsicles in a freezer bag and refreeze until ready to eat.
Note: I used ready-frozen fruit, but if you’re overflowing with fresh fruit, you can also freeze your own – spread in a single layer over a lined baking tray (check it will fit in the freezer first!) and place in the freezer until frozen through.
Enjoy!
