Creamy, fruity and naturally sweet, these Synbiotic Strawberry & Banana Frozen Yoghurt Lollies. Juicy berries, ripe banana and Greek yoghurt to the perfect combo that both children and adults can enjoy.
The match of probiotic live cultures from yoghurt alongside prebiotic fibres found naturally in fruit. When probiotics and prebiotics are consumed together, this combination is known as a synbiotic approach. Helping to support a diverse and healthy gut microbiome.
Strawberries and blueberries also bring plenty of colour alongside vitamin C, fibre and naturally occurring plant compounds called polyphenols. While Greek yoghurt provides protein and calcium. The result is a simple freezer-friendly snack that tastes like a treat while bringing some fascinating gut-friendly nutrition.
Why This Recipe Works
➡️ These lollies are a simple example of nutrition working as a team. Live Greek yoghurt can provide probiotic cultures. Then banana and berries contribute fibre and plant compounds that interact with the gut microbiome. This combination is where the idea of synbiotics comes from: bringing beneficial microorganisms together with substrates that can support them.
➡️ Strawberries and blueberries bring much more than sweetness and colour. Berries contain several families of polyphenols, including anthocyanins, flavanols and phenolic acids. Anthocyanins are particularly responsible for the deep red, purple and blue pigments found in berries. Research suggests diets rich in polyphenol-containing plant foods may support cardiovascular health. While polyphenols can also interact with our gut microbiota and contribute to protection against oxidative stress.
➡️ The berries are also a useful source of Vitamin C. This contributes to normal immune function and collagen formation and acts as an antioxidant, helping protect cells from oxidative stress. Freezing fruit doesn’t suddenly remove its nutritional value either. Making frozen lollies a fun way of including fruit, particularly during warmer weather.
➡️ Ripe banana does some clever work in this recipe. As bananas ripen, some of their starch is converted into sugars, giving the lollies natural sweetness and a creamier texture without needing lots of added sugar. Banana also provides Potassium, Vitamin B6 and fibre.
➡️ Greek yoghurt transforms what could simply be a fruit ice lolly into something more satisfying. It provides protein alongside Calcium, Phosphorus, Vitamin B12 and Iodine. Calcium and Phosphorus contribute to the maintenance of normal bones, while protein supports the maintenance and growth of muscle mass.
➡️ The yoghurt also changes the eating experience. Protein and fat, combined with the fibre from the fruit, create a creamier and more substantial than fruit juice alone. It’s a good example of how ADDING can often be more useful than focusing on what needs to be removed.
➡️ Medjool dates complement the fruit rather than simply acting as “healthy sugar”. They still contain naturally occurring sugars, but they also contribute small amounts of fibre, Potassium, Copper and various polyphenols. Using a small amount allows their caramel-like sweetness to balance the slight sharpness of the berries and yoghurt.
➡️ Keeping some of the fruit only roughly blended gives these lollies their character. Little pieces of strawberry and blueberry create differences in flavour and texture from one bite to the next. Avoiding the need to turn everything into a completely smooth purée.
➡️ Perhaps most importantly, they’re designed to be enjoyed. Nutrition doesn’t always need to look like a perfectly arranged meal. These can be made ahead, kept in the freezer and enjoyed as a refreshing snack or dessert.
Strawberry & Banana Frozen Yoghurt Lollies
Ingredients
Equipment
Method
- Add the strawberries, blueberries, banana, Medjool dates and milk to a blender or food processor.
- Blitz a few times until the fruit is roughly broken down but still has some texture. Transfer around one-third of the mixture to a bowl and set aside.
- Add the Greek yoghurt to the remaining fruit mixture in the blender and blend until smooth and creamy.
- Pour the blended yoghurt mixture into the bowl with the reserved fruit and gently stir together. Avoid overmixing so that some small pieces and swirls of fruit remain throughout the lollies.
- Spoon or pour the mixture evenly into 5–6 ice lolly moulds, leaving a small amount of space at the top for the mixture to expand as it freezes.
- Insert the lolly sticks and place in the freezer for at least 3 hours, or ideally overnight, until completely frozen.
- When ready to serve, briefly run the outside of the moulds under lukewarm water for a few seconds to help release the lollies, then gently remove and enjoy.
