Saturday 1 October 2016

The berry thing: Recipes from Indy Power

Indy Power

Published 17/07/2016 | 21:25

Indy Power's Blackberry cream popsicles.
Indy Power's Blackberry cream popsicles.
Indy Power. Photo: Patrick Bolger
Blackberry Bircher Parfait from Indy Power.
Step 1: Whisk until smooth
Step 2: Fold in berries
Step 3: Fill moulds

Chill out this summer with a guilt-free blackberry popsicle.

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Blackberry cream popsicles

These make the best refreshing summer treat, all with just four ingredients. The combination of coconut yoghurt and coconut milk makes them gorgeously creamy and just a little tart, then they’re lightly sweetened with honey or maple syrup and tie-dyed with beautiful blackberries. Guilt-free summery heaven for kids and grown-ups!

Makes 6.

Gluten-free, dairy-free, vegan & paleo-friendly

Indy Power. Photo: Patrick Bolger
Indy Power. Photo: Patrick Bolger

Ingredients

250g coconut yoghurt

200ml coconut milk

2 tbsp honey or maple syrup

100g blackberries

Method

Combine the coconut yoghurt, coconut milk and sweetener in a large bowl. Whisk until smooth and creamy.

Add in the blackberries and use a spoon to fold them into the mixture, mush and break a few of them as you mix.  You want some to be whole and some to spread through the mixture.

Divide the mixture between your popsicle moulds. To make sure there are no air pockets, use a spare popsicle stick to poke each one and push the mixture into any gaps.

Put the popsicle mould in the freezer for about three hours to set. To remove them from the moulds, run warm water over the outside and then shimmy them out carefully.

IW Blackberry C_5.jpg  

 

Step 1: Whisk until smooth

IW Blackberry C_6.jpg  

Step 2: Fold in berries

IWI Blackberry C.jpg  

Step 3: Fill moulds

Nuts for coconut yoghurt

Coyo (coyo.co.uk) is an amazing dairy-free yoghurt made from coconut milk that I absolutely love. It’s a great source of probiotics to help keep your gut happy and healthy and it’s ideal for anyone with issues digesting dairy. It’s made from 99pc coconut so it’s great for vegans too and is full of healthy fats, fibre and antioxidants. I use the natural flavour all the time to cook and bake with and for snacking on but they have some other gorgeous flavours like mixed berry and salted caramel. You can find them in all health shops and lots of bigger supermarkets now too.

Indy loves…

Popsicle moulds! I got the really simple ones I’ve used for this recipe (left)on Amazon and I’ve been using them for all sorts of things. If you’re a fan of juicing, pour your juices in to make refreshing ice pops. You can also use smoothies and even protein shakes to create something more filling. Add chunks of fruit or some nut butter for a bit more texture — there’s endless ways to personalise them! A favourite combo of mine at the moment is to mix lemon, honey and water and some grated ginger and pop it in the moulds to set. You get a gorgeous zingy ice pop that’s perfect for a warm day.

Jammin’

IW blackberry bir.jpg  

Blackberry season has just come in to full swing so it’s time to make the most of these gorgeous berries. They’re a great source of vitamin C and antioxidants and so easy to work in to your diet. Add them to smoothies for rich purple deliciousness, make a blackberry crumble or whizz them into a super speedy chia jam — add 300g of blackberries to your blender, plus 2 tablespoons of chia seeds, plus 2 tablespoons of honey, blend then leave it to sit for a few minutes and blend again. Thick, delicious jam in minutes! Even better, use the jam in my Blackberry Bircher Parfait, above, recipe on thelittlegreenspoon.com

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