A fruity and refreshing summer treat that is perfect for serving on a hot sunny day!
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.
Ingredients – 6 items
For the ice lollies
Golden caster sugar
Very ripe, hulled
For the decoration
Melted and cooled
Hundreds and thousands
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