Blackcurrant Caramel Yoghurt Ice Pops

Oh yes, blackcurrant flavoured caramel! In a swirly yoghurt ice pop – perfect afternoon treat during a heatwave. Low sugar, gluten-free and with a dairy-free option, too.  

We’ve had an unusual spring this year in Sydney with 30-degree-plus (90F) heatwaves interspersed by cold rainy days.  School holidays are almost over and the kids are due to come back from visiting family and friends in Queensland tomorrow.

They’ve had a great time playing with cousins, crafting, horse riding and spending their afternoons lazying around the pool.  You know, doing what kids love doing.

Their trip has also allowed us recharge, spend more quality time together as well as catch up on work, projects and a spot or two of gardening. I’ve planted some new herbs in the garden; Vietnamese mint and a bay leaf tree amongst some of my favourties.

Oh, and blueberries.

I picked up a blueberry bush which is in full bloom and I’m sure soon, we’ll be able to pick fresh, organic berries straight of the shrub. Apparently they are easy to look after, we’ll just have to make sure that possums and birds don’t get to them first.

As for the blackcurrants in this recipe?

I was recently asked by the lovely people at Barkers of Geraldine to come up with a couple of recipes for  and their soon-to-be new to Aussie shores Lite Blackcurrant Syrup. The word Lite makes me cringe, generally, but this product is different.

Unlike other syrups and blackcurrant juices it is made by squeezing the berries, not boiling and reconstituting, so it does not kill the vitamin C in which blackcurrants are super rich. It is sweetened with Stevia, which means the already low sugar fruit produces a wonderfully crisp low-fructose juice that goes really well in dressings and cocktails.

The low sugar syrup also makes for a wonderful flavour twist on caramel, don’t you think?

And who doesn’t loooove caramel? I absolutely adore the slight currant tang. Especially, when the combo involves frozen treats! I’ve had my daily share of these – I might have to make another batch before the kids get home.

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5 from 1 vote

Blackcurrant Caramel Yoghurt Ice Pops

Since the caramel is made using rice syrup, the base is fructose-free and the small addition of coconut cream makes it dairy-free as well. Even-though Greek-style yoghurt is low in lactose, if you're allergic, you could use the same amount of coconut cream, or blitzed your coconut flesh with a little coconut water instead. The Barkers Lite Blackcurrant Syrup will be available nationally from November.

Prep Time45 minutes mins

Total Time45 minutes mins

Servings: 6

Ingredients

• ½ cup rice syrup or honey (see note)
• 2 tablespoons coconut cream or fresh cream
• 1/4 cup Barkers of Geraldine Lite Blackcurrant Syrup or any other fruit syrup you like
• 1½ cups Greek-style full fat yoghurt
• 1 teaspoon vanilla essence optional

Instructions

• Place rice syrup and coconut cream in a small saucepan, whisk to combine and bring to a boil, reduce heat to a simmer and cook, for 6 minutes for the syrup to caramelise and reduce. Turn off the heat – the caramel will be very hot. Stand it for 5 minutes before adding blackcurrant syrup and whisking to combine. Place saucepan in a sink filled with cold water and allow to cool completely. To speed up the cooling process, after about 10 minutes, you can transfer the caramel into a heat-proof jug or jar and place back in the water. Whisk occasionally to prevent ‘skin’ from forming.
• Once the caramel is cool, you can assemble the ice pops. Mix vanilla essence, if using into the yoghurt. Take half the yoghurt mixture and fill moulds to about halfway. Now add a tablespoon of the blackcurrant caramel and gently mix it into the yoghurt with a paddle pop stick to create a ripple. Top with remaining yoghurt and another half a tablespoon of caramel and mix to incorporate the caramel into the layer. Slide paddle pop sticks into the ice pops and place them in the freezer for 4 hours to set.
• To serve, run moulds under warm water for a moment to help dislodge the pops. Keep pops in the mould or transfer to a zip lock bag and consume within a month.

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