BLACKCURRANT-STRIPE ICE LOLLIES

MAKES: 10 PREP: 25 MINS (+ FREEZING TIME)

300g (10½oz) fat-free natural Greek yogurt 3 level tbsp sweetener granules

400g (14oz) blackcurrants, plus extra to serve (optional)

Juice of 1 lemon

1. Whisk the yogurt, 1 level tbsp sweetener and 1 tbsp cold water in a bowl.

2. Put the blackcurrants, lemon juice, 3 tbsp cold water and the remaining sweetener in a food processor and blend to a smooth purée.

3. Rub through a sieve into another bowl and make up to 375ml (½ pt) with cold water.

4. Pour a layer of the blackcurrant purée into 5 x 75ml (3fl oz) ice-lolly moulds and a layer of the sweetened yogurt into another 5 x 75ml (3fl oz) ice-lolly moulds.

5. Freeze for 30-45 mins or until just firm.

6. Add a layer of sweetened yogurt to the moulds that already have a layer of blackcurrant purée and vice versa, then freeze until just firm.

7. Finish with another layer of the first mixture you used for each mould, so you have an alternating pattern.

8. Freeze for a further 30-45 mins then insert the lolly sticks, pushing them about halfway down into the mixture, and freeze for about 8 hours or until solid.

9. To remove, dip the moulds briefly in hot water, slide out the lollies and enjoy.

Per serving: ¼ syn, 30 cals, 0g fat, 3g sugar, 0g salt