PREPARATION (FOR 6 PORTION)
for beetroot, orange and raspberry smoothie popsicles
Place the beetroot, orange juice, zest, Flora regular and 1 tbsp honey in a blender and blend until smooth to form the first layer.
Set aside. In a separate bowl, combine 1 tbsp honey and yoghurt together.
For the last layer, blend the raspberries and remaining 1 tbsp honey together until smooth.
To assemble, pour two teaspoons of raspberry mixture in the bottom of each popsicle mould and freeze for 15 minutes.
Next, place a wooden popsicle stick in the middle and pour in about 3 tablespoons of the beetroot mixture then freeze solid.
Pour in the last yoghurt layer and freeze again until firm. To serve, dip the popsicle mould briefly in boiling water and pull out the ice lollies.
Serve immediately or store in a ziplock bag.
Courses: Breakfast, Dessert, Snack Seasons: Summer, Spring Occasions: Sugar-Free, Kids Dishes: Main Ingredients: beetroot
Tips: Courses: Breakfast, Dessert, Snack
Seasons: Summer, Spring
Occasions: Sugar-Free, Kids
Main Ingredients: beetroot