Fro-Yo Lollies or Popsicles

 

Over the years I have spent a great deal of time, money and effort in seeking out, buying and, it has to be said, enjoying, a frozen yogurt or lolly/popsicle. Often called fro-yo, the trendy name for it, it’s often promoted as a healthy alternative to fat laden ice cream. However, often enough the fat taken out is replaced with lots of sugar so not ideal for bariatrics.

At best it is often little more than frozen flavoured full-fat Greek yogurt but

with a hefty price tag. So why not make your own which can be low in sugar, with no nasty additives and cheap at half the price? The ‘premium’ and bonus you’ll get is that you can experiment with flavours, textures and ideal sizes for you.

The simplest is just with fruit and yogurt but you can make this smooth, a combo of one or more and in a size to suit your after-surgery stage of eating. These were a great help to me in the very early full fluid and soft stage stages after WLS but I still enjoy them now during some of the warmer summer months.

So with Wimbledon underway and the mercury finally rising here in the UK (even if just for a few days!) I shall be making my strawberry fro-yo lollies/popsicles to enjoy when the action hots up. I shall however also make some with a basket of cherries I have just been given (but keep these chunky rather than smooth for variety). You can use any soft fruits like berries – raspberries, sweetened gooseberries, kiwi fruit and blueberries are also good options). But remember, depending upon how many lollies/popsicles you want to make, or how big or small your moulds are, use a 2:1  Metric or weight ratio of yogurt to fruit. My recipe below makes about 8 average sized ones.

 

FRO-YO STRAWBERRY LOLLIES/POPSICLES

Ingredients

METRIC/US

500 g/2 cups full-fat Greek yogurt (you can use fat-free if preferred but the lollies/popsicles will have a much firmer texture for eating)

250 g/2 cups strawberries, hulled

 

Method

1.  Place the yogurt and strawberries in a blender or food processor and puree until smooth (or chunky if preferred).
2.  Spoon carefully into lolly/popsicle moulds or use plastic cups and attach sticks or handles and freeze overnight or for 4-6 hours until firm.
3.  Unmould to serve.

 

MAKES: 8 average sized 

WLS PORTION: 1

V suitable for Vegetarians

 

CALORIES PER PORTION: (using full-fat yogurt) 69

PROTEIN: 5.9g

CARBOHYDRATE: 4.2g

FAT: 3.2g