Lollipies Recipes

Steps:

• Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

Steps:

• Tip the strawberries into a blender, food processor or smoothie-maker and blitz to a purée. Add the yogurt and blitz again to combine. Taste for sweetness and add as much sugar or honey as needed - this will depend on the ripeness of the fruit as well as your personal taste.
• Divide the mixture evenly between the holes of a six-hole ice lolly mould - they should be filled to the brim. Insert the lolly sticks and freeze for 4 hrs or until solid. Will keep frozen for up to a month.

Steps:

• Blitz the mango with ½ banana and 100g yogurt in a blender until smooth. Divide between six ice lolly moulds and insert a stick into each. Hold each stick upright in the mould, and secure on both sides with tape. Freeze for 1 hr until set.
• Repeat with another ½ banana, 100g more yogurt and the kiwi fruit, and pour that over the banana layer. Freeze for another 1 hr until set. Repeat with the raspberries, then the blackberries, freezing each layer before topping with the next. Cover and freeze the lollies overnight. Run under warm water to remove from the moulds. Will keep in the freezer for up to two months.