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"Carrot Cake" Ice-Pops https://www.metro.ca/userfiles/image/recipes/Popsicle-gateau-aux-carottes-10140.jpg PT25M PT00M PT1H55M
Start with the cream cheese layer of the ice-pops. In the bowl of a food processor, combine the yogourt, cream cheese, milk, maple syrup and vanilla extract. Mix well until the mixture is smooth.Fill some ice-pops molds a third of the way with the cream cheese mixture. Freeze for 30 minutes.When the freezing time has elapsed, divide the chopped walnuts between the ice-pops moulds by placing a small layer on top of the cream cheese mixture.Prepare the carrot layer by juicing the carrots in an extractor. Recuperate ½ a cup of juice and transfer in the bowl of a food processor. Add the pineapple, spices, the maple syrup and the orange juice. Blend until it’s nice and smooth. NOTE: If you do not have a juice extractor, you can do this recipe using bottled carrot juice.Pour slowly on the walnut layer and place back in the freezer for an hour. Serve when fully frozen.
8
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cream cheese Carrot Juice:
"Carrot Cake" Ice-Pops

"Carrot Cake" Ice-Pops

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8
small Ice-Pops
0:25
Preparation
0:00
COOKING
1:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • cream cheese
  • 1 1/2 Tbsp.
    (22 ml)
    plain Greek yogurt (2%)
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    LIBERTÉ KÉFIR

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    NATURE VALLEY ARS, OPLAIT SOURCE, INIGO OR TUBES

    NATURE VALLEY ARS, OPLAIT SOURCE, INIGO OR TUBES

    2 for $4.00

    SELECTED SIZES SELECTED VARIETIES 2.99 EA.


    RIVIERA YOGOURT

    RIVIERA YOGOURT

    $4.49 ea.

    4 X 120 g SELECTED VARIETIES


    IÖGO YOGOURT TUBS

    IÖGO YOGOURT TUBS

    $3.69 ea.

    650 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 ml)
    light cream cheese
  • 1/4 cup
    (65 ml)
    2 % milk
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    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK

    LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK

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    2L SELECTED VARIETIES


  • 1 Tbsp.
    (15 ml)
    maple syrup
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    IRWINS MAPLE SYRUP

    IRWINS MAPLE SYRUP

    $9.99 ea.

    500 ml, SELECTED VARIETIES


  • 1/4 tsp.
    (1 ml)
    vanilla extract
  • 3 Tbsp.
    (45 ml)
    walnuts roasted and chopped finely

  • Carrot Juice:
  • 3
    carrot, washed
  • 3 Tbsp.
    (45 ml)
    fresh pineapple, diced
  • 1/4 tsp.
    (1 ml)
    mixed ground spices (ginger, nutmeg and cinnamon)
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  • 1 tsp.
    (5 ml)
    maple syrup
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    IRWINS MAPLE SYRUP

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    500 ml, SELECTED VARIETIES


  • 1 Tbsp.
    (15 ml)
    orange juice
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Imprimer ma sélection

Preparation

Start with the cream cheese layer of the ice-pops. In the bowl of a food processor, combine the yogourt, cream cheese, milk, maple syrup and vanilla extract. Mix well until the mixture is smooth.

Fill some ice-pops molds a third of the way with the cream cheese mixture. Freeze for 30 minutes.

When the freezing time has elapsed, divide the chopped walnuts between the ice-pops moulds by placing a small layer on top of the cream cheese mixture.

Prepare the carrot layer by juicing the carrots in an extractor. Recuperate ½ a cup of juice and transfer in the bowl of a food processor. Add the pineapple, spices, the maple syrup and the orange juice. Blend until it’s nice and smooth. NOTE: If you do not have a juice extractor, you can do this recipe using bottled carrot juice.

Pour slowly on the walnut layer and place back in the freezer for an hour. Serve when fully frozen.

Source : Chef Caroline McCann

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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