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