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Strawberry and Rhubarb Ice Pops

Serves: 6

Cost Cutting Eco Friendly Freezes Well Gluten Free‏ Vegan Friendly

You'll need an ice lolly mould to really do these easy ice pops justice

Strawberry and Rhubarb Ice Pops Recipe: Veggie Magazine

Ingredients:

200g strawberries (cut into quarters)
1 tbsp icing sugar
300g Alpro Strawberry with Rhubarb alternative to yoghurt

method:

  • Whiz together 150g of the quartered strawberries and the icing sugar using a hand blender. Add the remaining strawberries to the strawberry purée and mix together.
  • Pour the strawberry mixture into six ice lolly moulds and top up with Alpro Strawberry with Rhubarb. Leave for at least three hours until lollies are frozen.
Print Recipe www.alpro.com/uk " target="_blank"> www.alpro.com/uk

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