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Frosty, fruity & healthy

Frozen lollies, a fresh salad, crisp Sauv Blanc . . . chill out!

Our days are still hot and steamy (we do love summer!) . . . and to chill down, not much beats chilled fresh and fruity plums, peaches and nectarines. They’re versatile, delish, and pack a low-calorie nutritious punch. Naturally sweet, these super fruits have a low glycemic index (GI), are high in fibre and health-giving potassium and vitamins A, C and E . . . all-powerful antioxidants that protect against disease and help to build healthy minds and bodies. Eat them straight from the fridge, or make up some refreshing frozen treats . . . you’ll find more on juicydelicious.co.za or on IG: @juicydelicioussa.

FROZEN PLUM LOLLIES
This Jenny Morris recipe makes a dozen lollies.
You’ll need: 8 fat plums; half a cup raw honey; half a teaspoon vanilla extract; 2 cups natural yoghurt
To make: Cut a cross into the base of each plum and plunge into boiling water, then remove with a slotted spoon. Peel off the skins and remove the flesh from the stone.
Line a 12-hole muffin tin with cupcake holders.
Blend the plum flesh, honey, vanilla extract and yoghurt in a food processor until smooth. Taste and add a little more honey if too tart.
Divide the mixture between the muffin holes and freeze till firm. When almost firm, insert a lolly stick into each one. (you’ll find sticks at Checkers).

FROZEN PEACH & YOGHURT SHAKE
Jenny Morris suggests pouring this shake into a flask for your child to enjoy perfectly chilled at school. This makes four shakes.
You’ll need: 2 cups vanilla ice cream; 1 banana sliced and frozen; one-and-a-half cups chopped and frozen dessert peaches; 1 cup Greek yoghurt
To make: Remove the frozen fruit from the freezer and place it in a blender with the remaining ingredients. Blend until smooth, pour into glasses and garnish with fresh mint.

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TIP: All stone fruit are at their most satisfying when enjoyed perfectly ripe.
To test, lightly press the skin. If still firm to the touch, allow them to ripen in a fruit bowl or keep them in a pierced paper bag at room temperature. Only keep the fruit in the fridge once they are completely ripe.

Compiled by: Kym Argo

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