Strawberry and Peach Ice Pops
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 8 h. 20 min.
Ready in
Calories:
41
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 41 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 117 mg | (3 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 9 ozs Strawberries
- 4 ½ Tbsps honey
- 4 large, ripe Peaches (juicy)
Product recommendation
To skin the peaches: put the peaches into a bowl of boilng water for 30 seconds. Then, using a slotted spoon, carefully place the peaches in a bowl of cold water. The skins will slip off easily.
You can use drained canned peaches in juice instead of fresh peaches.
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Teaspoon, 1 große Skillet mit hohem Rand, 1 Wooden spoon, 1 Measuring cups, 1 Peeler, 1 Fine grater, 1 Citrus juicer, 1 Tablespoon, 1 Bowl
Preparation steps
1.
Put the strawberries in a food processor or blender and blend to a puree. Or you can mash the strawberries with a potato masher.
2.
Push the mashed strawberries into a sieve and push into a bowl, using the back of a spoon. Stir half the honey into the strawberry puree.
3.
Pour the strawberry puree into each of the ice lolly moulds (or use empty yoghurt pots) until each mould is half full and freeze for 1-2 hours until firm.
4.
Mash the peaches in the same way as the strawberries (no need to sieve the peaches) and stir in the rest of the honey.
5.
Remove the moulds from the freezer and place a lolly stick in the centre of each mould. Pour in the peach puree and return them to the freezer for about 6 hours, until completely frozen and firm.
6.
When you want to eat them, just take the ice lollies out the freezer, wait a minute or two and slide the ice lollies out of the moulds.
