Low Sugar Lollies

I am frequently asked to recommend a low-sugar lolly for early post-ops to enjoy and there are also requests for the same as the mercury rises. There are a couple of commercial ones around but they can be oversweet and offer little in terms of nourishment. I like to make my own milk and yogurt ones but now have this special treat to offer you.

It’s a wonderful apple and forest fruit mixture that will please all bariatrics regardless of food stage as well as the younger members of the family (and so much better to treat children with a fresh fruit offering).

I used a frozen mixture of fruits but if you have a glut or see them on offer then it might be more economical to make them from fresh. The amount of sweetener you need will depend upon the ripeness of the fruit, the 6 tbsp recommended here is a guideline for medium-ripe fruit.

FOREST FRUIT AND PINK LADY APPLE LOLLIES

Ingredients

Metric/US

2 Pink Lady apples

450 g/1 lb fresh or frozen mixed forest or summer berry fruits (such as strawberries, blackberries, raspberries and blackcurrants)

6 tbsp Splenda granulated sweetener

Method

1. Peel, cored and chop the apples and put them in a pan with 4 tbsp water. Cook for 4 minutes.

2. Add the berries and cook for a further 3 minutes.

3. Remove from the heat and stir in the sweetener and stir until dissolved. Taste and add a little more sweetener if required.

3. Puree in a blender then sieve to remove the seeds. Allow to cool before pouring into lolly moulds. Freeze overnight until firm.

MAKES 8