Making your own ice blocks

As the temperatures rises, it is a great time to make your own ice blocks!!

Today Little Miss 4 and I made Raspberry and Yoghurt Ice blocks - it was great fun! She loves anything at all to do with making things,  cooking and arts and crafts.

We already had the ice block moulds - Tuppercare Lolli Tups, which are AU$25 from Tupperware. (My secret addiction is Tupperware.)



We mixed and matched two recipes for our ice blocks, one from Diabetic Living Magazine (Raspberry and Cherry iceblocks) and the other from the Tupperware website (Raspberry & Vanilla Yoghurt Icy Poles)....so our recipe ended up being....

• 250g raspberries (or 2 punnets) -we used frozen raspberries as they are a little cheaper 
• 24 extra raspberries (also frozen)
• 120ml vanilla yoghurt
• 1/3 cup (60g) CSR LoGiCane Low GI Soft Icing Mixture, sifted
• 1/2 cup (125ml) water

1. Place 4 raspberries into the base of each ice block mould, cover with yoghurt and place in the freezer to set. The setting takes approximately 2 hours. Note: The raspberries need a little push into the mould to get all the way to the end.	Placing the raspberries in the moulds
2. Meanwhile, place icing sugar, water, 250g raspberries into a food processor or mixer, and process to a very fine puree.	Creating the puree
3. When the yoghurt has set, pour raspberry puree over the top to finish. Note: We had some leftover raspberry mixture so made Raspberry Milkshakes.	Adding the raspberry mixture
4. Insert the sticks (or in our case the the lids with sticks), and freeze for 3-4 hours.	Ready for the freezer

What is your favourite ice block recipe?