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Raspberry Coconut Popsicles makes roughly twenty 3 oz. popsicles 1 cup raspberries (fresh or frozen) 1 cup blueberries (fresh of frozen) 1 14 oz. can coconut milk (full-fat or light) 2 cups water 1 cup apple juice (or any other juice you have on hand) 1/2 cup honey (or more–adjust to taste) 5 oz. Dixie cups wooden popsicle sticks Combine all of the ingredients in your blender. Pour mixture into 5 oz. Dixie cups, filling 2/3 of the way. Freeze for 30 minutes, insert sticks, & continue to chill
raspberry, banana and rosewater popsicles | 1 cup raspberry pulp 1 large banana ½ cup fat free plain yoghurt ⅓ cup pear juice (or try apple) ¼ cup rosewater | blend all ingredients in a blender until smooth. pour into individual containers (I used large shot glasses), pop a popsicle stick into it and freeze. to remove from glass, run the outside of the container under a warm tap for about 15 seconds and pull out the popsicle.
ethod 1. Melt white chocolate in microwave oven or over a bain marie. 2. Add colouring and extract and stir until smooth with a spatula. 3. Pour chocolate into a small paper cup or mold. Position a disposable spoon in the cup. (my bamboo spoons are from Donna Hay :)) 4. Refrigerate until chocolate is set. 5. To enjoy, heat up a cup of milk and stir (4) into the milk.