Yoghurt berry pops

Preparation Time 15 minutes
Makes 8

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


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.

Notes & tips
* 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. You will need eight 100ml-capacity iceblock moulds for this recipe. If iceblock moulds are unavailable, you can freeze the berry mixtures in separate ice-cube trays to make bite-sized pops.

Source
Australian Good Taste - Page 34
Recipe by Sharon Fahey