Ingredients
- 200ml strawberry yoghurt
- 200ml orange juice
- 350ml raspberry juice
How to make it
- Fill the ice lolly moulds about a third full with yoghurt, and insert lolly sticks. Put in the freezer for an hour, or until the yoghurt is firm.
- Remove from the freezer, and fill another third of the moulds with orange juice. Put them back in the freezer until this layer is firm (again for about an hour).
- Take the moulds out of the freezer and fill to the top with raspberry juice. Return them to the freezer and leave overnight.
- Take the moulds out of the freezer. Run hot water over them to loosen the pops, then serve (makes 10 pops).
If you’d like to find out about more recipes like this, check out our Make and Do Cook book!
