Ingredients
• 1 x 250g punnet strawberries, hulled, washed
• 1 x 500g container creamy vanilla yoghurt
• 1 x 150g punnet blueberries
• 8 wooden iceblock sticks
Method
1. Place the strawberries and one-third of the yoghurt in the jug of a blender or the bowl of a food processor and process until smooth. Pour evenly among eight 100ml-capacity iceblock moulds. Place in the freezer for 1 hour or until almost set.
2. Remove iceblocks from the freezer. Divide half the remaining yoghurt evenly among moulds. Tap moulds on a work surface to smooth tops. Place in the freezer for 1 hour or until almost set.
3. Place the blueberries and the remaining yoghurt in the jug of a blender or the bowl of a food processor and process until smooth. Remove moulds from the freezer. Pour blueberry mixture evenly among moulds. Insert wooden iceblock sticks into the centres. Return to the freezer for a further 2 hours or until set. Remove from moulds and serve immediately.
