Strawberry shortcake pops

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) Serves (8) Serves (10) — default

Units: Metric Imperial (US)

Measurements explained

• 1 tablespoon castor sugar
  
• 250g punnet strawberries, hulled
  
• 2 cups low-fat vanilla yoghurt
  
• 6 malt biscuits, crumbled

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Instructions

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1. In a food processor, blitz sugar and strawberries until smooth. Pour mixture evenly into 10 x 1/3-cup (80ml) capacity ice block moulds. Place in freezer for 30 minutes to 1 hour, turning moulds occasionally so mixture drizzles, lining the inside of the moulds. Return to freezer for a further 1 hour, or until firm.
2. In a jug, combine yoghurt and biscuits. Spoon mixture evenly over strawberry layer in ice block moulds. Freeze ice blocks overnight, or until firm. Serve.

Variations

Make it gluten free: Use gluten-free biscuits and check yoghurt is gluten free.

HFG tip

If the moulds you’re using don’t have a stick or handle, cover mould opening with tinfoil and poke stick through into pop mixture before freezing. The foil holds the stick in place.

Nutrition info (per serve)

Calories 57 cal

Kilojoules 240 kJ

Total fat 1 g

Saturated fat 0 g

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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.

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