| | Fruity yoghurt pops
Fruity yoghurt pops
Fruity yoghurt pops 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place the strawberries in a blender and puree until smooth. Divide between 8 x 1/3 cup popsicle moulds. Freeze for 40 minutes.
  2. Combine the yoghurt and pineapple juice in a jug. Whisk with a fork until well combined. Pour evenly over the strawberry layers. Freeze for 40 minutes. Insert a wooden popsicle stick halfway into each mould. Freeze for 10 minutes.
  3. Place the rockmelon in a clean blender. Puree until smooth. Pour over the yoghurt layers. Reposition the popsicle sticks if necessary. Freeze for 4 hours or overnight. Squeeze the plastic moulds and gently pull the popsicle sticks to remove the yoghurt pops.
Time for preparing:
8 min.


  • 200g strawberries, hulled, chopped
  • 3/4 cup (200g) Tamar Valley Greek Style Yoghurt
  • 1/4 cup (60ml) pineapple juice
  • 320g rockmelon, deseeded, peeled, chopped