CO­CONUT YO­GHURT & BERRY FROZEN POPS

Woman’s Day (Australia) - - Food To Love -

MAKES 8 PREP 10 MINS + FREEZ­ING

In a small bowl, set aside 1/ cup from 500g 4 tub co­conut yo­ghurt. In a blender, pulse re­main­ing yo­ghurt, 1 cup each frozen blue­ber­ries and black­ber­ries, and 1/ cup 4 maple syrup un­til smooth. Pour mix­ture be­tween 8 x 1/3- cup pad­dle pop moulds. Freeze 15 mins. In­sert a pad­dle pop stick, freeze un­til firm. One at a time, run moulds un­der hot wa­ter 10 secs to loosen. Re­move pop and dip on an an­gle into re­served yo­ghurt, then sprin­kle with 3/ cup lightly 4 toasted shred­ded co­conut. Ar­range on lined tray. Re­peat with re­main­ing pops and co­conut. Freeze 10 mins un­til firm.

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