Bakewell lollies recipe
The flavours of traditional Bakewell tart have been packed into this cooling vegan dessert recipe. Vibrant, fruity coulis and crunchy almonds are layered with creamy dairy-free yogurt, making this ice lolly recipe the ideal summer sweet treat.
See method- Makes 6
- 20 mins to prepare, plus freezing
- 110 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 240ml plain soya yogurt
- 4 tbsp maple syrup
- ¾-1 tsp almond extract, to taste
- 120ml Tesco Finest forest fruit coulis
- 60g toasted flaked almonds
Each serving contains
- Energy
- 460kJ 110.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 11.7gProtein 2.4gFibre 0.1g
Method
- Mix the yogurt with 2 tbsp of the maple syrup and the almond extract, to taste. Divide carefully between 6 lolly moulds. Gently pour the coulis on top of the yogurt in the moulds so it sits on top. Using a skewer, gently drag the coulis into the yogurt for a slight marbling effect.
- Mix the almonds with the remaining maple syrup, then divide between the tops of the moulds. Gently push the sticks in, then freeze for at least 6 hrs or overnight. To remove the lollies, run the moulds briefly under hot water, then twist and gently pull them out.
- See more Ice lolly recipes
