Frozen yoghurt Easter egg pops
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18 (makes 18 pops)
Time to make:
15 mins, plus overnight freezing
$0.50 per serve
(at time of publication)
Full ingredients list:
18 x 1/4-cup egg moulds
250g reduced-fat strawberry yoghurt
100g strawberries, hulled and chopped
350g reduced-fat vanilla yoghurt
250g reduced-fat mango yoghurt (see tip)
1 ripe yellow peach or nectarine, chopped, skin on
1 small banana, chopped
12 tablespoons muesli or granola cereal
Nutritional information (per serve)
Instructions and steps:
Step 1Combine the strawberry yoghurt and the chopped strawberries in a bowl. Mix well.
Step 2Chop some of the blueberries in half and leave some whole. Combine blueberries with the vanilla yoghurt in a separate bowl.
Step 3Combine the mango yoghurt with the peach or nectarine and banana in another bowl. Mix well.
Step 4Spoon the yoghurt mixtures into the Easter egg moulds. Sprinkle muesli over the top of some of the yoghurt, or mix through some while spooning the yoghurt into the moulds. Tap moulds gently on the bench to remove air bubbles. Insert small popsicle sticks into each one. Place in the freezer overnight, or until pops are firm.
Step 5Wipe the moulds with a warm cloth and remove the Easter egg pops. Serve immediately.
For a more intense colour, place the mango yoghurt in a jug and blitz with a stick mixer until smooth. Stir through the chopped peach and banana.
About this recipe
First published: April 2018