This week we bring you yoghurt based coolers to beat the heat Minty melon, yoghurt and candied lime iceChef Mandaar Sukhtankar, The Park, HyderabadIngredients430 gm peeled and cubed melon140 gm thick yoghurt (hung curd)50 gm granulated sugar1 tsp candied lime peel chopped 1 tbsp lime juice Lollipop sticks as requiredMethodIn a blender, blend the melon first and then add the yoghurt, sugar, candied lime peel and lemon juice.There’s hardly anything more cooling than a cup full of yoghurt or a yoghurt popsicle on a hot summer day. Spoon this into the glasses to make the Citrus juicer manufacturers second layer. Add powdered sugar and beat well to make a smooth paste. Pour into moulds and freeze.. Hang the yoghurt in a muslin cloth for a while to drain excess water.

Pour into kulfi moulds, ice trays or moulds of your choice and insert the lollipop sticks. Add the strawberry puree and blend well. Add a layer of pureed mangoes, finally add a spoon of vanilla yoghurt and top with more mango cubes, caramel popcorn and a fresh mint leaf. Puree the other two and spoon some of the cubed mangoes in serving glasses to form the first layer.Strawberry fro-yo popsicleIngredients250 ml cream250 ml strained yoghurt1 tin or 200 gm condensed milk100 gm strawberry pureeLollipop sticks as requiredMethodWhisk the cream and yoghurt together and add the condensed milk. Freeze until firm for about four hours or overnight. If there’s any melon left in the strainer, put it back in the blender and blend till smooth and strain back into the main mixture. In a bowl, add the yoghurt and vanilla beans. Strain.Mango vanilla Chef Prasenjit Jana, Park Hyatt HyderabadIngredients4 ripe mangoes250 ml yoghurt1 vanilla beans pod40 gm powdered sugar2 mint leavesLittle caramel popcorn for toppingMethodPeel the mangoes and chop two of them into cubes.