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Plum and cashew yogurt popsicles.

Blood plum and cashew yogurt popsicles

Author: Sarah Brooks
A fresh, sweet popsicle with gorgeous stone fruit that's dairy free
5 from 1 vote
Prep Time 30 mins
Plus freezing time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert, Snack
Cuisine American
Servings 6 icy poles, 100ml ea
Calories 65 kcal

Equipment

  • Popsicle molds and sticks
  • Food processor or blender

Ingredients

  • 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) granulated sugar optional

Instructions
 

  • 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 molds until ¼ full. Put in the 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 molds and enjoy!

Notes

Remember not to freeze your layers for to long between adding more layers.  You want them to be set enough not to bleed together, but not to firm to get your sticks in at the end.  
For a dairy version you can make these with regular yogurt.  Just swap vanilla cashew yogurt for vanilla cow's milk yogurt.

Nutrition

Calories: 65kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 69mgFiber: 1gSugar: 13gVitamin A: 152IUVitamin C: 7mgCalcium: 36mgIron: 0.1mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: dairy free, icy pole, plant based, popsicle, vegan
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