Recipe “Yoghurt and berry pops”


1 punnet or 250 grams of your favourite berries
2 tbsp of caster sugar
juice of half a lemon or lime
1 small tub of natural, thick Greek yoghurt 
2 tbsps of honey

How to do

Place your berries, sugar and juice in a non reactive container and mix well.  Place in the refrigerator for at least two hours.
Remove the macerated berries from the fridge  and place in a blender or food processor along with their juice and the honey and  mix well.  Add this to the Greek yoghurt, give it another quick mix and place mixture into ice cream moulds. Freeze for a minimum of 4-5 or overnight.
Once set and frozen, dip the outside mould into a glass of warm tap water for about 10 seconds.  This allows them to be removed a little easier.