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.
- 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
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.