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Bakewell lollies recipe
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The flavours of traditional Bakewell tart have been packed into this cooling vegan dessert recipe. Vibrant, fruity coulis and crunchy almonds are layered with creamy dairy-free yogurt, making this ice lolly recipe the ideal summer sweet treat. See method
Ingredients
- 240ml plain soya yogurt
- 4 tbsp maple syrup
- ¾-1 tsp almond extract, to taste
- 120ml Tesco Finest forest fruit coulis
- 60g toasted flaked almonds
Each serving contains
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Energy
460kj
110kcal
6%
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Fat
6g
8%
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Saturates
1g
3%
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Sugars
11g
12%
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Salt
trace
0%
of the reference intake
Carbohydrate 11.7g
Protein 2.4g
Fibre 0.1g
Method
- 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.
- 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.
See more Ice lolly recipes