Healthier Summer Ice Blocks

It’s hard to go past ice blocks in summer! These are all packed with real ingredients and lots of fruit, making them a refreshing, healthier option.

Blueberry, Banana & Greek Yoghurt Blocks

1 banana, diced 1cm

1 cup fresh or frozen blueberries

3 cups plain unsweetened Greek yoghurt

2 Tbsp maple syrup or honey

1. Prep banana Combine blueberry and diced banana in a bowl, if desired.
2. Assemble ice blocks In a bowl, mix together yoghurt and maple syrup/honey. Spoon 1 Tbsp yoghurt into ice block moulds followed by 1 Tbsp of banana and blueberry, until moulds are nearly full. Add ice block stick and freeze for at least 6 hours.
3. Tip, if necessary, freeze ice blocks for about one hour before inserting ice block sticks to ensure sticks stand upright. You can use cups or the My Food Bag pottle containers as moulds.

Alternatively, combine all ingredients in a blender and blend for about 1 minute before adding to ice block moulds.

Makes 6
Per block
Energy: 171 cals (715kJ)
Fat: 10g
Protein: 7g
Carbs: 13.8g

Raspberry Chia Jam Ice Blocks

1½ cups frozen raspberries

¼ cup water

2 Tbsp chia seeds

2 Tbsp maple syrup or honey

3 cups plain unsweetened Greek yoghurt

1 Tbsp maple syrup or honey

4. Make chia jam Combine raspberries, water, chia seeds and maple syrup/honey in a small pot on medium heat. Bring to a simmer, reduce heat to low and cook for about 4 minutes, stirring often, until thick. Remove from heat and allow to cool fully.
5. Assemble ice blocks In a bowl, mix together yoghurt and maple syrup/honey. Spoon 1 Tbsp yoghurt into ice block moulds followed by 1 Tbsp of the raspberry chia jam until moulds are nearly full. Add ice block stick and freeze for at least 6 hours.
6. Tip, if necessary, freeze ice blocks for about one hour before inserting ice block sticks to ensure sticks stand upright. You can use cups or the My Food Bag pottle containers as moulds.

Makes 6
Per block

Energy: 170 cals (712kJ)
Fat: 10.5g
Protein: 7.3g
Carbs: 11.5g

Tropical Ice Pop

1 cup diced mango 

1 1/2 cups plain unsweetened coconut yoghurt

1 cup light coconut milk

2 Tbsp honey

2 Tbsp coconut thread

1. Prep mango
2. Make mixture Combine all ingredients in a blender and blend for about 1 minute.
3. Assemble ice blocks Evenly spread coconut thread/ chips across ice block moulds. Gently add mixture until moulds are nearly full. Add ice block stick and freeze for at least 6 hours.
4. Tip, if necessary, freeze ice blocks for about one hour before inserting ice block sticks to ensure sticks stand upright. You can use cups or the My Food Bag pottle containers as moulds.

Makes 6
Per block

Energy: 163 cals (680kJ)
Fat: 13g
Protein: 1.5g
Carbs: 9.8g