Ingredients

• 5 scoops (45g) Glucerna powder
• 150ml boiled, cooled water
• 2 tablespoons (3g) alternate sweetener
• 6 tablespoons (60g) boiled red beans, drained
• ½ teaspoon (2.5g) pandan or vanilla essence

Method

1. In a mixing bowl, add water, Glucerna powder and alternate sweetener. Mix well to dissolve the powder.
2. Add 4 tbsp boiled red beans and blend well using a food processor or hand blender.
3. Add the remaining whole red bean into the prepared mix.
4. Flavour with pandan or vanilla essence. Stir well.
5. Allow liquid to settle. Chill in refrigerator till bubbles subside.
6. Pour into ice lolly moulds and freeze.
7. Remove from freezer, dip in a bath of warm water to unmould and serve immediately.