The Australian Women’s Weekly Food

COOL POPS

1 FRUIT SALAD ICE-BLOCKS

PREP TIME 10 MINUTES (+ FREEZING) MAKES 8

8 small strawberries, sliced
⅔ cup blueberries
½ mango, sliced
1⅓ cups (330ml) blackcurrant juice or apple and blackcurrant juice, approximately

1 Pack fruit into eight 100ml ice-block moulds. Pour in just enough juice to cover fruit. Insert ice-block sticks. Freeze overnight until firm.

2 KIWIFRUIT ICE-BLOCKS

PREP TIME 10 MINUTES (+ FREEZING) MAKES 8

8 ripe kiwifruit, chopped, plus 1 extra, thinly sliced
⅔ cup (160ml) clear apple juice
1 tablespoon icing sugar

Process chopped kiwifruit, apple juice and icing sugar until pureed (do not over-process, to prevent seeds breaking

You’re reading a preview, subscribe to read more.

More from The Australian Women’s Weekly Food

The Australian Women’s Weekly Food1 min read
Cake Of The Month
We used Pedro Ximenez sherry, a dark syrupy style of sherry with a complex taste, however any sweet style is suitable.
The Australian Women’s Weekly Food1 min read
Cheers to Mum
Rosewater varies in strength between brands. Add just a small amount at a time, and adjust to suit your taste. Use scissors dipped in icing sugar to cut Turkish delight into small pieces. Store cake in an airtight container for up to 2 days. Cake is
The Australian Women’s Weekly Food1 min read
Dip It Real Good
PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu

Related