Yoghurt Berry Pops Recipe

This is a great recipe to get young children involved in proportional estimating and measuring. The scooping and pouring will also enhance their fine motor skills.If iceblock moulds are unavailable, you can freeze the berry mixtures in separate ice-cube trays to make bite-sized pops.
Yoghurt Berry Pops
Recipe Ingredients

  •     1 x 250g punnet strawberries, hulled, washed
  •     1 x 500g container creamy vanilla yoghurt
  •     1 x 150g punnet blueberries
  •     8 wooden iceblock sticks
Recipe Method

  1. Place the strawberries and one-third of the yoghurt in the jug of a blender or the bowl of a food processor and process until smooth. Pour evenly among eight 100ml-capacity iceblock moulds. Place in the freezer for 1 hour or until almost set.
  2.     Remove iceblocks from the freezer. Divide half the remaining yoghurt evenly among moulds. Tap moulds on a work surface to smooth tops. Place in the freezer for 1 hour or until almost set.
  3.     Place the blueberries and the remaining yoghurt in the jug of a blender or the bowl of a food processor and process until smooth. Remove moulds from the freezer. Pour blueberry mixture evenly among moulds. Insert wooden iceblock sticks into the centres. Return to the freezer for a further 2 hours or until set. Remove from moulds and serve immediately.

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