Frozen berry & gingernut yogurt pops
By Cassie Best
These lollies are seriously cool customers – they're a cross between cheesecake, frozen yogurt and fruit ice cream
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Prep:25 mins
plus 4 hrs freezing (no cook) - Easy
Nutrition per serving
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kcal 247
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fat 2g
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saturates 1g
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carbs 44g
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sugars 39g
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fibre 2g
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protein 13g
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salt 0.4g
Ingredients
- 100g ginger nut biscuits
- 405g can light condensed milk
- 250g red berries, we used strawberries, raspberries and redcurrants
- 500g pot 0% fat natural Greek yogurt
- 250g purple berries, we used blueberries, blackberries and blackcurrants
- 8 paper cups
- 8 wooden lolly sticks
Method
Place the biscuits in a food processor and blitz into crumbs. Add 2 tbsp condensed milk and blend again until the crumbs start to clump together. Divide the biscuit crumbs between 8 paper cups, pressing down with the back of a spoon. Make sure you scrape out every last crumb, then you won’t have to wash the processor before the next step.
Roughly chop any large berries. Put half the red berries, half the remaining condensed milk, and half the yogurt in the food processor and blend until smooth. Remove the blade from the processor and stir through the remaining chopped red berries. Divide the mixture between 4 of the paper cups. Repeat with the purple berries and remaining ingredients.
Place a lolly stick into each cup, pushing down into the biscuit base to help it stand up straight. Freeze for at least 4 hrs before serving. To remove the lollies from the cups, tip upside down, and gentle squeeze the cup until the lolly slips out.
