Place the strawberries and lemon juice into a blender along with the sugar. Blitz briefly to break the strawberries into a thick pulp. Allow to stand for 10 mins before adding the yoghurt, milk and vanilla extract. Blitz again until thoroughly combined.
Carefully pour into 8 lolly pop moulds and place in the freezer for 4 hours until completely frozen.
To decorate, remove the lollies from the mould by running warm water over the side of the mould and place on a parchment lined chopping board. Drizzle the cooled chocolate over the tips of the lolly pops and finish with a sprinkling of the hundred and thousands.
Enjoy straight away or return to the freezer until needed.
You could use freeze dried raspberries or finely chopped white chocolate as an alternative ingredient to decorate your lollies.
Baking with Golden Caster