MATCHA TEA AND BLUE­BERRY POPS

MAKES 6

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100g blue­ber­ries, blitzed 3 cups dou­ble cream yo­ghurt 1 tsp matcha green tea pow­der, dis­solved in a lit­tle hot wa­ter 1 tbsp xyl­i­tol

1. Mix the blue­ber­ries and ½ cup yo­ghurt. Spoon it into the bot­tom of 6 pop­si­cle moulds. 2. Mix the re­main­ing in­gre­di­ents, spoon it into the moulds, add wooden sticks and freeze un­til the pop­si­cles set. 3. To serve: Re­move the pop­si­cles from the freezer and serve im­me­di­ately.

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