TROPICAL FROZEN YOGHURT POPS

PREPARATION TIME: 15 MINS

(+ 6 HOURS FREEZING) SERVES 12 (AS A SNACK)

2 mangoes, flesh removed 1 large banana, peeled,

chopped, frozen

170g tub low-fat vanilla yoghurt 3 passionfruit, pulp removed

1 Put mango flesh, banana and yoghurt in a blender or small food processor. Process until smooth. Stir in passionfruit pulp. Pour into a measuring jug.

2 Divide mixture evenly between 6 x 60ml (1/4 cup) iceblock moulds, and cover with lids or insert wooden sticks. Place in the freezer for 6-8 hours or until set.

COOK’S TIP

These will keep in the freezer for up to 3 months.