The bump’s not going anywhere this side of Christmas. Dress – Isabella Oliver Maternity, bracelet set – Red Phoenix Emporium. |
Fresh lychees will always remind me of my first trip to Queensland. When my friends and I finished uni, we went on a sailing trip that started around Hamilton Island near Cairns. We chartered two boats and a dozen of us took to the seas for a week.
It was magic. For many reasons. It was the end of being broke students and the beginning of a new chapter in our lives. We also knew that it would probably be the last time we’d all be able to spend that amount of time together as jobs and life in general would separate us in the future.
Aside from this, there was all the wonders of sailing and living on a boat. Being able to sleep quite literally under the stars and then waking up to picture perfect water and islands. Of not having your days being governed by the constraints and structure of our lives in the city.
Oh yes, the lychees. They were our constant companions when we returned to dry land and stayed in Cairns for a bit after our sailing expedition. We bought them by the bag at Rusty’s fruit market and ate them constantly.
www.chobani.com.au |
Chobani Australia got in touch with me last week with the news that their Greek yogurt is now being made in Australia. In addition to the fruit filled flavours that originally launched here a few months ago, Chobani now make plain Greek yogurt and it is now available in Australia. Aside from eating it as is, the plain flavour can be used in everything from mashed potato to Thai curries and there is a separate section of the Chobani website which details some great recipe suggestions. Some other things I want to try are the salmon dish with wasabi sauce as well as the whoopie pies.
Fro Yo appears to be having a moment in Sydney but I’m yet to get to a store to see what the fuss is all about. To tide me over, I thought I’d make my own using Chobani and the recipe provided with their icy pole moulds.
The ingredients are as follows:
- 3 small tubs of Chobani – strawberry or blueberry flavoured
- 100g fresh berries
- 1 tablespoon of honey (or to taste)
- 1 teaspoon of lemon juice
- icy pole containers (I used Chobani’s 6 icy pole set)
There’s only 1 step to the recipe! How good is that for summer. Simply combine all the ingredients and spoon into your prepared icy pole moulds. To get rid of any air bubbles, tap the side of the filed moulds with a spoon. Also, remember to leave a half centimetre gap at the top of each mould to allow for expansion during freezing as well as the icy pole stick.
For a bit of high level food styling (not), you can layer different flavoured yogurts on top of each other.
My freezer essentials for survivng the First 6 Weeks. |
Then, freeze for 6 – 8 hours. Note the other contents of my freezer. To the left we have my carton of lamington ice cream, then my Chobani pops and to the back, a truck load of batch cooked meals for surviving The First 6 Weeks.
A balanced meal… |
I can just see myself getting totally confused and eating the ice cream for lunch, the frozen pasta sauce for breakfast and the yogurt pops in between. Dinner could well be any of those rum balls that survived past Christmas or else fruit. I’m getting ahead of myself. It may not be that bad at all.
Back to the yogurt pops. If you can’t get your icy pole out of the mould easily, run it under hot water for a few seconds to see if this helps.
And there you have it, a snack sized frozen yogurt packed full of fresh fruit. They’re the perfect way to get your serve of fruit in for morning tea.
Thank you to Chobani Australia for their generous sponsorship of this post.