Funky Fruit Icy Poles
Recipe from the Everyday Canteen Recipes Resource
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
Method
Cut the fruit into small chunks or slices and place it evenly into the moulds/Zip Pop bags* or paper cups, filling them about half way.
Pour in the fruit juice to just below the top of the mould or if using Zip Pop bags, to the fill line.
Insert paddle pop stick into the moulds or cover cups in cling wrap and slide through paddle pop stick so that it sits at the middle of the cup.
Freeze overnight, before serving.
Serve during the warmer seasons for a refreshing snack.
*Zip Pop bags hold a maximum of 80ml, for the 10 serves you can make 14 serves with the Zip Pop bags as they are smaller.
Variations
- When ready to serve, run some warm water over the mould and gently slide each icy pole out.
Tips
- You can try using single colours in the ingredients and selling them for promotional days. For example, use sliced kiwi, green apple, and apple juice for St Patrick’s Day or orange and mango for World Harmony Day.
Serving Size 112mL
Servings 20
Ingredients
Directions
Cut the fruit into small chunks or slices and place it evenly into the moulds/Zip Pop bags* or paper cups, filling them about half way.
Pour in the fruit juice to just below the top of the mould or if using Zip Pop bags, to the fill line.
Insert paddle pop stick into the moulds or cover cups in cling wrap and slide through paddle pop stick so that it sits at the middle of the cup.
Freeze overnight, before serving.
Serve during the warmer seasons for a refreshing snack.
