Refreshing apricot yoghurt ice lollies and cucumber ice lollies

A great, healthy, and cooling summer treat

  • place PRE 15 minutes plus 4-5 hours freezing
  • place COOK None
  • place SERVES 8
  • printicon

Ice lollies are a great cooling summer treat. Freezing your own allows you to keep them healthy and using soya yoghurt makes them a perfect, parev, post barbecue dessert. Cucumber may be surprising in a sweet recipe, give it a go, it’s delicious.


For apricot lollies:

  • Place the yoghurt, honey and vanilla in a large bowl and stir to combine. Place the apricots and 60g of the yoghurt mixture in a separate bowl. Using a hand-held blender, blend until smooth.

  • Layer alternate spoonfuls of the yoghurt and apricot mixtures into 8 x 80ml capacity ice lolly moulds. Swirl gently with a butter knife to make a pattern. Insert ice lolly sticks and freeze for 4–5 hours or until firm.

For cucumber lollies:

  • Place the cucumbers and mint in a small food processor and process until smooth.

  • Using a fine sieve, strain the mixture and discard the pulp to create approximately 60ml of liquid. Place the liquid in a medium jug, add the agave, lime juice, and water and whisk to combine.

  • Divide the mixture between 8 x 80ml-capacity ice lolly moulds. Insert ice lolly sticks and freeze for 3–4 hours or until firm.


For the apricot yoghurt lollies:

210g plain unsweetened soya yoghurt
90g honey
1 tsp vanilla bean paste
8 apricots (400g), chopped

For the cucumber lollies:

1 large cucumber, roughly chopped
1 tbsp chopped mint leaves
120ml light agave syrup
160ml lime juice
480ml water

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