Bakewell lollies recipe

Bakewell lollies recipe

1 rating

The flavours of traditional Bakewell tart have been packed into this cooling vegan dessert recipe. Vibrant, fruity coulis and crunchy almonds are layered with dairy-free almond ice cream, making this ice lolly recipe the ideal summer sweet treat. See method

  • Makes 6
  • 20 mins to prepare, plus freezing
  • 110 calories / serving
  • Freezable

Ingredients

  • 240ml Free From natural yogurt alternative
  • 4 tbsp maple syrup
  • ¾-1 tsp almond extract, to taste
  • 120ml Tesco Finest forest fruit coulis
  • 60g toasted flaked almonds

Each serving contains

  • Energy

    460kj
    110kcal
    6%
  • Fat

    6g 8%
  • Saturates

    1g 3%
  • Sugars

    11g 12%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 11.7g Protein 2.4g Fibre 0.1g

Method

  1. Mix the yogurt with 2 tbsp of the maple syrup and the almond extract, to taste. Divide carefully between 6 lolly moulds. Gently pour the coulis on top of the yogurt in the moulds so it sits on top. Using a skewer, gently drag the coulis into the yogurt for a slight marbling effect.
  2. Mix the almonds with the remaining maple syrup, then divide between the tops of the moulds. Gently push the sticks in, then freeze for at least 6 hrs or overnight. To remove the lollies, run the moulds briefly under hot water, then twist and gently pull them out.

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