Black forest pops

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

Save to favs/meal planning

See favs

Serves: 8

Time to make: 15 mins , plus freezing

Ingredients

More weights & measures

8 plastic cupcake containers or ice-block holders (100ml capacity)
1 cup cherries, half frozen
1 ½ cups low-fat vanilla yoghurt
¼ cup light cranberry juice
⅓ cup dark chocolate chips
½ cup blueberries
8 cinnamon sticks

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Process cherries. Mix with yoghurt and cranberry juice.

2 Stir in chips and blueberries. Pour into plastic cupcake containers. Freeze for 1 1/2 hours.

3 Slide cinnamon sticks into the centre to use as ice-block holders. Freeze until solid.

Variations

Make it gluten free: Check yoghurt and chocolate chips are gluten free.

HFG tip

Ice-block sticks (if not using cinnamon sticks) and plastic cupcake holders are available at supermarkets.

Nutrition Info (per serve)

Calories 104 cal

Kilojoules 440 kJ

Protein 2 g

Total fat 3 g

Saturated fat 2 g

Carbohydrates 15 g

Sugar 14 g

Dietary fibre 1 g

Sodium 20 mg

Calcium 110 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT