A fresh, sweet plum and cashew yogurt popsicle with gorgeous stone fruit that's dairy free.
How good are the summer stone fruits at the moment? I love making the most of seasonal fruit when its in peak season, ripe and luscious and affordable. I found some beautiful blood plums and people have been asking about dairy free recipes for their little ones. When I saw this cashew yogurt at the shops and had to pair them with the plums for these gorgeous blood plum and cashew yogurt pops.
As with any icy pole/popsicle or ice cream recipe you almost always want the ripest, juiciest fruit you can get. Freezing dulls the flavour and you want these to sing with as much flavour as possible.
You will need about 4 plums for this recipe. If you have extra liquid you can freeze them on their own without layering with yogurt. Cut up your plums and remove the stones. You don't need to peel them, just blitz in a food processor. Strain well and put into a jug with a spout. You will need about 300ml of liquid. Taste and add sugar if needed.
Hot tip: remember to make sure there is sufficent space in your freezer Before pouring the mix into your moulds!
Pour plum mix into your moulds until they are one quarter full. Tap the moulds gently on the bench to smooth out the top. Put into the freezer for about an hour. You want the mix sufficiently set to stop the layers bleeding together, but not so set you can't get in your sticks by the end.
Carefully spoon in the cashew yogurt until moulds are half full. I tried a syringe to do this but I found both the plum and yogurt was to thick. If you want clean layers you can wipe the inside of the mould with a clean cloth. Gently tap on bench to even out layers. Put into the freezer for about an hour.
Carefully pour in plum mix until ¾ full. Carefully tap on bench to even out layer. At this point you can put on the lid and insert your sticks if you want, but you can also leave it till the end. Place in freezer for about an hour
Hot tip: Make sure you don't leave to much time in between adding layers. You still need to get your sticks in at the end.
Remove from freezer and full the rest of the way with cashew yogurt. Freeze untill set or overnight.
Remove from moulds and enjoy!
Hot tip: If you want a more creamy version you can easily swap out the cashew yogurt for cows milk vanilla yogurt. I had some extra plum mix during recipe testing so I whipped up a batch of these to!
Have you made this recipe? I'd love to know how it went in the comments below.
Blood plum and cashew yogurt icy popsicles
- popsicle moulds and sticks
- Food processor or blender
- 4 or 5 medium sized very ripe blood plums
- 2 x 5.3 oz (150 gms) tubs vanilla cashew nut yogurt
- 3 tablespoons (40 gms) caster sugar optional
- Cut up blood plums and remove stones, no need to peel
- Blitz plums and strain. You will about 1 and ¼ cups (300ml) liquid
- Mix in sugar if using, taste and adjust.
- Pour plum mix into moulds until ¼ full. Put in freezer for about an hour
- Carefully spoon in cashew yogurt until half full. Put in freezer for about a hour
- Carefully pour in plum mix until till ¾ full. Put in freezer for about an hour.
- Fill the rest of the way with cashew yogurt. Push in sticks and place in freezer until set.
- Carefully remove from moulds and enjoy!
Looking for more popsicle recipes? You can find them here