Roasted Strawberry Pavlova Pops

December 18, 2015 0 Comments

Roasted Strawberry Pavlova Pops

A cool and refreshing twist on the Christmas favourite. These pavlova pops from my new e-book A Healthy and Happy Christmas use natural fruit sugars for sweetening instead of the white stuff. They are incredibly easy to make and are great alternative to sugar laden ice cream.

Note: You will require a popsicle mold to make these, I got mine from Kmart for dare I say $6 (bargain).


Makes 12

1 punnet of strawberries, hulled and halved
1/4 cup rice malt syrup
1 can organic coconut milk
2 large ripe bananas
3 tbs maple syrup
1 scoop vanilla vegan protein or 1 tsp vanilla extract

Preheat the oven to 180C.
Line a large tray with baking paper.

  1. Place the strawberries on the tray and roast for about 20 minutes or until they become soft and fragrant.
  2. Transfer the strawberries, juice and all to a bowl and allow to cool to room temperature.
  3. Using a food processor or a hand held blender, add the roasted strawberries and rice malt syrup to a food processor, and pulse to combine.

To make the nice cream

  1. In a clean food processor bowl blend the coconut milk, bananas, maple syrup and vanilla protein or extract.
  2. You can blend the two mixtures together, or layer into your popsicle molds.
  3. Freeze until set, which usually takes about 4 hours.
  4. To remove the popsicles, don’t yank at the stick like I did, because it will come out. Simply run the popsicle mold under a running tap of hot water for 10 seconds, then pull gently to release.

Tip: To make other flavours simply blitz fresh kiwi or mango with a hand blender. You can swirl the flavour through or use as slices of fresh fruit like the kiwi pictured.

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