Strawberry funfetti pops

Whip up a treat the kids will love. These easy-to-prep yoghurt pops are guaranteed to be a summertime hit.

10

15m

Note: + 6 1/2 hours freezing time

0m

Ingredients

  • 250g strawberries, chopped
  • 720g tub Gippsland Dairy Strawberries & Cream Twist Yogurt
  • 1/3 cup Queen Unicorn Confetti
  • 150g white chocolate melts, melted

Method

STEP 1

Place the strawberry and yoghurt in a blender and blend until smooth. Transfer to a jug. Add one-quarter of the confetti. Stir to combine. Pour the mixture among ten ⅓-cup (80ml) iceblock moulds. Insert iceblock sticks. Place in the freezer for 6 hours or overnight until firm.

STEP 2

Line a baking tray with baking paper. Place in the freezer for 10 mins to chill. Remove the iceblocks from the moulds and place on the lined tray.

STEP 3

Place chocolate in a bowl. Working quickly, dip a top corner of 1 iceblock in chocolate. Return to the tray. Sprinkle with some of the remaining confetti. Repeat with the remaining iceblocks, chocolate and confetti. Return to the freezer for 30 mins or until set.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.