Raspberry tea ice lollies
Look for raspberry tea bags with hibiscus to make these lollies as they bring a light floral flavour. A tasty low-fat, low-calorie, vegan treat for summer
Cereal milk ice lollies
- Preparation and cooking time
- Prep:
- plus 1 hr soaking and 4 hrs freezing
- Easy
- Serves 6
Skip to ingredients
- 600ml whole milk
- 150ml double cream
- 120g honey nut cornflakes
Nutrition: Per serving
- kcal125
- fat11g
- saturates7g
- carbs4g
- sugars3g
- fibre0g
- protein2g
- salt0.1g
Method
step 1
Pour the milk and double cream over the honey nut cornflakes and leave to sit for 1 hr until the cornflakes are completely soggy and the milk has a cereal flavour. Pour the liquid through a sieve into a jug, leaving behind the cornflakes – you should get about 350ml liquid (don’t force the cornflakes through otherwise your lollipops will be cloudy). Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.
