Ice lollies are a great cooling summer treat. Freezing your own allows you to keep them healthy and using soya yoghurt makes them a perfect, parev, post barbecue dessert. Cucumber may be surprising in a sweet recipe, give it a go, it’s delicious.

METHOD:

For apricot lollies:

• Place the yoghurt, honey and vanilla in a large bowl and stir to combine. Place the apricots and 60g of the yoghurt mixture in a separate bowl. Using a hand-held blender, blend until smooth.

• Layer alternate spoonfuls of the yoghurt and apricot mixtures into 8 x 80ml capacity ice lolly moulds. Swirl gently with a butter knife to make a pattern. Insert ice lolly sticks and freeze for 4–5 hours or until firm.

For cucumber lollies:

• Place the cucumbers and mint in a small food processor and process until smooth.

• Using a fine sieve, strain the mixture and discard the pulp to create approximately 60ml of liquid. Place the liquid in a medium jug, add the agave, lime juice, and water and whisk to combine.

• Divide the mixture between 8 x 80ml-capacity ice lolly moulds. Insert ice lolly sticks and freeze for 3–4 hours or until firm.