Strawberry Yoghurt Pops
Serves: 12
Prep: 35 minutes
Chill: 3 hours
Ingredients
500 g Frozen strawberries
840 g Natural yoghurt (3 Cups)
120 g Cream (1/2 Cup)
60 g Natvia (1/4 cup + 1tbsp)
Method
- Place strawberries and one tablespoon of Natvia in a food processor or high powered blender and blend to a smooth puree. To make this easier, you may need to allow strawberries to partly defrost first
- In a separate bowl, whisk together natural yoghurt, cream and remaining quarter cup of Natvia until smooth and silk. Add strawberry puree to yoghurt mixture and stir to combine.
- Pour into an ice cream machine and allow to churn for 25 minutes. Frozen yoghurt should look similar to soft serve ice cream.
- Spoon frozen yoghurt into ice block moulds and place into the freezer for four hours, or overnight.
- To remove pops, heat the mould for 30 seconds in warm water. Enjoy straight away, or keep in an airtight container in the freezer for up to one week.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 6.1g | 5.1g | 4g | 365 | 87 | 126g |
