Carrot cake ice-blocks
4 hr 20 min
2 medium, coarsely chopped
2 cup(s), (½ small), coarsely chopped
Sugar-free maple syrup
¼ cup(s), (60ml)
Light cream cheese
110 g, spreadable
40 g, (⅓ cup), toasted, chopped
- Boil, steam or microwave carrot until very tender. Drain. Refresh under cold water. Drain.
- Process carrot, pineapple, syrup, cream cheese, mixed spice and cinnamon in a food processor until smooth and combined.
- Sprinkle pecans into ten ⅓ -cup (80ml) ice-block moulds. Pour carrot mixture into moulds. Insert ice-block sticks. Freeze for 4 hours or overnight until firm. Serve.
To toast pecans, toss then in a medium, dry, non-stick frying pan over medium heat until golden.