Caramel berry popsicles
Enjoy these icy-cool, sweet and creamy berry pops for an after dinner treat.
150 g, mixed varieties (or frozen)
Butterscotch or caramel topping
Light sour cream
⅓ cup(s), (80ml)
Vanilla bean extract, alcohol free
- Cut any large berries into smaller pieces. Process 120g berries with caramel topping, sour cream and vanilla in a blender or food processor to form a smooth purée. Transfer to a medium jug and stir in remaining berries.
- Pour mixture into 4 x ¼-cup (60ml) capacity popsicle moulds. Freeze for 6 hours, or overnight, until frozen solid. Carefully release popsicles from moulds to serve.
Popsicles will keep for up to 2 months in the freezer. Placing moulds under warm running water for a few seconds will help to release popsicles more easily.