Woman’s Weekly Living Series – July 2019

PER LOLLY:

46 cals; 0g fat;

0g sat fat;

7g carbs

PER SERVING:

64 cals; 0g fat;

0g sat fat;

13g carbs

Cooling berry

smoothie sticks

These sweet treats are free from fat

and refined sugar

MAKES 6

✿ 100g (3½oz) frozen mixed berries

✿ 250g (9oz) 0%-fat Greek yogurt

✿ 2tbsp maple syrup

YOu wiLL ALSO nEEd

✿ 6 lolly moulds

✿ 6 lolly sticks

1

Put the frozen fruits, yogurt and

maple syrup into a blender and

whizz until smooth.

2

Pour the mixture into the 6 lolly

moulds, put in the sticks and freeze

until firm. (It doesn’t take too long –

about 2-3 hrs.

3

To release the lollies easily, dip the

moulds in hot water for 10-20 secs.

SERVES 8
✿100g (3½oz) caster sugar
✿ 5-6 limes
✿ 50g (1½oz) fresh mint
(leaves and stalks), plus
extra for serving
✿ 3tbsp white rum, plus extra
for serving
✿ 1 egg white, lightly beaten

1

Put the sugar in a pan with
600ml water. Heat to dissolve
the sugar, then bring to the boil.
Add the finely grated zest from
2 of the limes, and the mint,
setting aside 5 leaves.

2

Take pan off the heat. Cover
and stand for 10 mins, then
pour into a bowl and leave to cool

at room temperature. Put into

the fridge to cool.

2

Strain into a rigid container,

pressing the mint to extract

all the flavour. Discard mint stalks

and leaves. Stir in juice from all

the limes, and the rum. Finely

chop the 5 mint leaves and stir in.

3

Put the ice cream into the

freezer until almost frozen.

After 2 hrs, stir with a fork. Freeze

for another few hours, then break

into chunks. Put the chunks into

a food processor with the egg

white and pulse. Use an ice cream

machine or freeze until solid.

4

To serve, put mint leaves into

chilled glasses, add ice cream,

a slug of rum, and lime wedges.

Mojito ice cream

This twist on a classic cocktail makes a lovely pud for grown-ups

Contains alcohol