A creamy yoghurt ice lolly jam packed with fruity sweetness and anti-oxidant goodness. These ice lollies will hit the spot whether the weather heats up or not. Made in minutes with the VonShef Frozen Ice Lolly Maker.
2 tbsp honey
250g Greek yoghurt
- Blend the blueberries in a food processor or blender until you’ve achieved a smoothie-like consistency
- Pour the thick liquid into a large bowl and stir in the honey. Add the yoghurt and gently mix together – don’t fully combine as you’ll want the patches of swirly white and purple
- Pour the mixture into each ice lolly mould and freeze overnight or, with the VonShef Frozen Ice Lolly Maker – freeze for around 15 minutes
- Once set, dig in!
If you are particularly fond of ice lollies, you may want to check out Popsicle Week 2015 which has over 65 ice lolly recipes for your perusal!