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Carrot cake ice-blocks

Carrot cake ice-blocks

2
Points®
Total Time
4 hr 20 min
Prep
10 min
Cook
10 min
Serves
10
Difficulty
Easy

Ingredients

Carrot(s)

2 medium, coarsely chopped

Pineapple

2 cup(s), (½ small), coarsely chopped

Sugar-free maple syrup

¼ cup(s), (60ml)

Light cream cheese

110 g, spreadable

Mixed spice

¼ tsp

Ground cinnamon

¼ tsp

Pecans

40 g, (⅓ cup), toasted, chopped

Instructions

  1. Boil, steam or microwave carrot until very tender. Drain. Refresh under cold water. Drain.
  2. Process carrot, pineapple, syrup, cream cheese, mixed spice and cinnamon in a food processor until smooth and combined.
  3. Sprinkle pecans into ten ⅓ -cup (80ml) ice-block moulds. Pour carrot mixture into moulds. Insert ice-block sticks. Freeze for 4 hours or overnight until firm. Serve.

Notes

To toast pecans, toss then in a medium, dry, non-stick frying pan over medium heat until golden.

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