Creamy Granadilla Cooler Served 2 Ways

Watch this video to find out how to make creamy granadilla coolers These 4-ingredient, prep-ahead coolers are served 2 ways: as lollies and slushies Nothing beats an ICOINC granadilla lolly or refreshing fruity slushie

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Full recipe

Makes 2 drinks or 16 popsicles
Hands-on time: 10 minutes
Hands-off time: Overnight

INGREDIENTS

cup Brookes Low-Cal Passion Fruit Squash

For the slushies:
2 tbsp low-fat yoghurt
2 tbsp granadilla pulp
2 mint leaves

For the lollies:
cup granadilla pulp
2 cups low-fat yoghurt
cup mint leaves

Serving suggestion:
Paper straws (red & white)
Popsicle moulds & sticks
Baking tray and ice cubes

METHOD

1. In a large jug, stir the Brookes Low-Cal Passion Fruit Squash with 2 cups of water.
For the slushy:
2. Pour the prepared juice over two ice trays and freeze for 2-3 hours or overnight until set.
3. Once frozen, add the ice cubes to a blender along with the yoghurt. Blend until smooth and creamy.
4. Transfer the slushy mixture to 2 glasses and add 1 tablespoon of granadilla pulp to each glass. Garnish with fresh mint leaves and serve with a paper straw.
For the lollies:
5. Fill of each popsicle mould with the prepared juice. *Chefs Tip: Alternatively, use small paper party cups instead of popsicle moulds!
6. Freeze the popsicles for about 1 hour until slightly set. Remove the popsicles from the freezer and carefully coat the sides of the remaining of the moulds with granadilla pulp.
7. Divide the yoghurt to the fill the empty top of the moulds, above the set juice layer. Gently add a popsicle stick to each mould and freeze for a further 3-4 hours or overnight until completely set.
8. Once the popsicles are set, carefully remove them for the moulds. Serve on a baking tray with ice cubes and garnish with granadilla pulp and mint leaves.*Chefs Tip: Dip the mould in hot water for 5 second for easy unmoulding!
9. Serve the slushies or popsicles on a hot day and ENJOY!

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