Raspberry & beetroot ice lollies for babies & toddlers (dairy free)
These dairy free raspberry & beetroot ice lollies are a great healthy treat for babies and toddlers. A delicious snack with two sneaky portions of veg & a big dose of calcium; what more could you ask?!
Ingredients
- A big handful of spinach leaves
- 150 ml plant based milk, unsweetened and calcium fortified I tend to use Koko coconut milk for these
- 2 Bananas
- 90 g cooked beetroot, peeled (I used vacuum packed beetroot in its own juice NOT in vinegar)
- 250 g raspberries fresh or frozen
- 200 g coconut yoghurt (ideally calcium fortified with no added sugar)
- Squeeze of maple syrup (optional)
Instructions
- Add the spinach leaves and your chosen plant based milk to a large mixing bowl or jug. Blitz into a pleasing green coloured milk using a stick blender (you can also use a smoothie maker/food processor, but I find a stick blender best to completely pulverise the spinach).
- Drain away the juices if you are using vacuum packed beetroot, and roughly chop it up along with the bananas. Add these, along with all other ingredients, to the mixing bowl or jug and blend until smooth.
- Pour into your lolly moulds and freeze for at least 4 hours, ideally overnight. Any leftovers can be made into a smoothie, just add a little extra plant based milk to loosen it.
- When serving, you can briefly run the bottom of the lolly under hot water to easily remove from the mould.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking 'may contain' statements on each ingredient and making your own assessment of risk based on personal circumstances.