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Fruity yoghurt pops

  • 5:50 Prep
  • Makes 8

Ingredients

  • 200g strawberries, hulled, chopped
  • 3/4 cup (200g) Tamar Valley Greek Style Yoghurt
  • 1/4 cup (60ml) pineapple juice
  • 320g rockmelon, deseeded, peeled, chopped

Equipment

  • Blender, 8 x 1/3 cup popsicle moulds, 8 wooden popsicle sticks

Method

  • 1
    Place the strawberries in a blender and puree until smooth. Divide between 8 x 1/3 cup popsicle moulds. Freeze for 40 minutes.
  • 2
    Combine the yoghurt and pineapple juice in a jug. Whisk with a fork until well combined. Pour evenly over the strawberry layers. Freeze for 40 minutes. Insert a wooden popsicle stick halfway into each mould. Freeze for 10 minutes.
  • 3
    Place the rockmelon in a clean blender. Puree until smooth. Pour over the yoghurt layers. Reposition the popsicle sticks if necessary. Freeze for 4 hours or overnight. Squeeze the plastic moulds and gently pull the popsicle sticks to remove the yoghurt pops.

Source: taste.com.au

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