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50
DESSERTS & FROOJIES
®
STRAWBERRY COULI
Makes approx
2
⁄3 cup
INGREDIENTS
1 punnet strawberries, hulled
2 tablespoons icing sugar
METHOD
1. Process strawberries using
Puree Extractor.
2. Add icing sugar, to processed
strawberries and mix well.
Serve spooned over ice cream, meringue or
chocolate cake.
TROPICAL ICE POPS
Makes approx 12 ice pops
INGREDIENTS
1 punnet strawberries, hulled
¼ rockmelon, seeded and chopped
2 bananas, peeled
½ small pineapple, peeled and cored
4 passionfruit
METHOD
1. Process strawberries using Puree
Extractor and pour into ice
block containers.
2. Process rockmelon using Puree extractor
and pour into ice block containers over
strawberry mixture.
3. Repeat this process with remaining fruit
(banana, pineapple and passionfruit)
can be processed together.
4. Insert ice-cream sticks into ice blocks
and freeze until firm, at least 6 hours.
RASPBERRY AND
BANANA FROOJIE
®
Serves 2
INGREDIENTS
1 large banana, peeled
½ cup fresh or frozen raspberries, thawed
1 tablespoon honey
½ cup cold water
METHOD
1. Process bananas and raspberries
through juicer using Puree Extractor,
pour into 2 glasses, stir in honey and
water and mix well.
Serve immediately.
PEAR AND BLUEBERRY FROOJIE
®
Serves 2
INGREDIENTS
1 ripe pear, peeled and cored
½ cup fresh blueberries
1 banana, peeled
1 tablespoon chopped mint leaves
Sparkling mineral water or soda water to serve
METHOD
1. Process pear, blueberries and banana
using Puree Extractor.
2. Stir in mint leaves, mix well.
3. Pour into 2 large glasses, top with
sparkling mineral water or soda water.
Serve immediately.
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