Danijela Unkovich’s berry yoghurt pop recipe
With an abundance of fresh berries available to us in summer, these fruity blueberry yoghurt pops are the perfect refresher on a hot day. Not only are blueberries delicious, but they’re also a wonderfully nutritious - they contain one of the highest sources of antioxidants, which are important in protecting our body against free-radical damage. For a dairy-free version, simply use coconut yoghurt instead.
Blueberry yoghurt pops
375g plain organic yoghurt (or coconut yoghurt for a dairy-free option)
2 tbsp runny honey
1 cup blueberries
6 ice block moulds, 6 wooden ice block sticks, 3 bowls, 1 food processor/blender, 1 tablespoon
- Evenly divide the yoghurt between two bowls. Add 1 tbsp of honey into each bowl and mix well.
- Blend blueberries until smooth.
- Add half of the pureed blueberries to one of the yoghurts and mix through. Pour the rest of the blueberry puree into a separate bowl.
- Now for the fun part - spoon alternating layers of the three mixtures into ice block moulds until almost filled to the top. Insert a wooden ice block stick into each and then place in the freezer until solid.