A colorful treat that I often made for my grandchildren when they were growing up. The combination of creamy yogurt and sweet/sour pomegranate is wonderful.
Recipe information
Yield
6 ice pops (ice lollies)
Ingredients
Preparation
Step 1
Pour equal amounts of pomegranate juice into ¼ cup (2 fl oz/ 50 ml) ice pop (ice lolly) molds, filling each one halfway. Freeze for 1 hour, or until the juice is beginning to harden but is not completely frozen.
Step 2
In a bowl, combine the yogurt or lebneh and honey. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Stir to combine.
Step 3
Remove the molds from the freezer, push in the sticks, and top up with the yogurt mixture. To get a marbled effect, stir the pomegranate and the yogurt together briefly. Finish with a sprinkling of seeds. Return to the freezer for several hours, or until completely frozen.
Step 4
To remove the ice pops from the molds, dip very briefly in hot water. Note: For a vegan-friendly option, replace the yogurt with unsweetened soy milk and the honey with agave.
Recipe notes
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