This recipe is a rare thing:  A tasty treat that is also quite healthy.  Something that is enjoyed by fussy children as well as adults with sophisticated tastes (well, on a hot day, anyway).  One that is incredibly easy, yet one of those combinations of ingredients where the end result is more than the sum of its elements.  Cooking alchemy, though there is no real cooking involved.  And it’s great for using up over-ripe bananas when it’s too hot to bake banana cake.

I have Martha to thank for the recipe, which I found by searching the net for inspiration for a healthy icy pole, though I omitted one of her main ingredients.

Banana Icy Poles

  • 3-4 very ripe bananas
  • 1 1/2 cups plain yoghurt
  • 3 tbsp sugar
  • juice of 1/2 lemon

Put everything in a food processor and whizz until smooth.  Pour in to icy pole moulds and freeze overnight.  (Lick out the processor bowl as mixture is yummy.)

To serve, run mould under hot tap for a few seconds, dry with a towel and try to pull icy pole out.  Repeat if it doesn’t budge.

(My moulds are from Ikea, but they only seem to have them at the start of summer.  I find the individual units in the stand better than the type where the moulds are all joined together.)

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