Strawberry shortcake pops

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Serves: 10 (makes 10 pops)
Time to make: 15 mins, plus overnight freezing
Total cost: $7.00 / $0.70 per serve
(at time of publication)

Low fat Low kilojoule

Ingredients
Nutrition info.

Full ingredients list:

250g punnet strawberries, hulled
500g reduced-fat vanilla yoghurt
6 malt biscuits, crumbled

Nutritional information (per serve)

Kilojoules:

295kJ

Calories:

71cal

Protein:

3.7g

Total fat:

0.8g

Saturated fat:

0.4g

Carbohydrates:

11.4g

Sugars:

9.3g

Dietary fibre:

0.6g

Sodium:

53mg

Calcium:

97mg

Iron:

0.3mg

Instructions

Instructions and steps:

Step 1Place sugar and strawberries in a food processor and blitz until smooth. Pour the mixture evenly into 10 x 1/3-cup (80ml) capacity ice-block moulds. Place in freezer for 1/2–1 hour, turning the moulds occasionally so mixture drizzles, lining the insides of the moulds. Return to freezer for a further 1 hour, or overnight, until firm.

Step 2Combine yoghurt and biscuits in a jug. Spoon or pour mixture evenly over strawberry layer in ice-block moulds. Freeze pops overnight, or until firm. Serve.