date:Aug 16, 2013
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 mo