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MATCHA, RASPBERRY AND YOGHURT ICE CREAM POPS

WORDS AND RECIPE : EVIE MORTON (www.evieandginger.com)

Packed with antioxidants thanks to matcha and raspberries, these pops are a delicious and nutritious treat to stash in your freezer. Creamy and sweet and free from dairy, refined sugar and gluten. Perfect for sunny Autumn afternoons or an after dinner party dessert served with a bowl of fresh raspberries and dark chocolate.

Matcha, Raspberry & Yoghurt Ice Cream Pops

Makes 4

GF: DF: Refined sugar-free: Vegan : Paleo

1 cup coconut cream

2 medjool dates

1/2 tsp vanilla extract

Pinch salt

2 tbs rice malt syrup

1 tsp matcha powder

1/2 cup raspberries (fresh or frozen)

4 tbs coconut yoghurt

Blend the cream, syrup, dates, vanilla extract and salt until smooth. Pour 3/4 cup of the liquid into a jug and set aside. Add raspberries to the blender and blend again until smooth. Pour raspberry mix evenly into ice cream moulds. Put in freezer for 40 mins (or until firm). Blend remaining coconut cream liquid with matcha powder until smooth. Pour over set raspberry. Put in freezer for 40 mins (or until firm). Top all pops with yoghurt and place back in freezer until set. Enjoy!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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