Yo­ghurt pops

Keep the kids busy this Easter by mak­ing th­ese healthy yo­ghurt pops with a tasty, crunchy fill­ing.

Healthy Food Guide (Australia) - - FRONT PAGE -

Frozen yo­ghurt Easter egg pops

Makes about 18 Cost per pop $0.50 Time to make 15 min, plus overnight freez­ing You will need 18 x ¼ cup egg moulds for this recipe. 250g re­duced-fat

straw­berry yo­ghurt

100g straw­ber­ries, hulled and chopped

50g blue­ber­ries

350g re­duced-fat vanilla yo­ghurt

250g re­duced-fat mango

yo­ghurt (see Note)

1 ripe yel­low peach or

nec­tarine, chopped, skin on

1 small ba­nana, chopped

12 ta­ble­spoons muesli

or gra­nola ce­real 1 Com­bine the straw­berry yo­ghurt and the chopped straw­ber­ries in a bowl. Mix well. 2 Chop some of the blue­ber­ries in half and leave some whole. Com­bine blue­ber­ries with the vanilla yo­ghurt in a sep­a­rate bowl. 3 Com­bine the mango yo­ghurt with the peach or nec­tarine and ba­nana in an­other bowl. Mix well. 4 Spoon the yo­ghurt mix­tures into the Easter egg moulds. Sprin­kle muesli over the top of some of the yo­ghurt, or mix through some while spoon­ing the yo­ghurt into the moulds. Tap moulds gen­tly on the bench to re­move air bub­bles. In­sert small pop­si­cle sticks into each one. Place in the freezer overnight, or un­til pops are firm. 5 Wipe the moulds with a warm cloth and re­move the Easter egg pops. Serve im­me­di­ately. Note For a more in­tense colour, place the mango yo­ghurt in a jug and blitz with a stick mixer un­til smooth. Stir through the chopped peach and ba­nana.

PER POP

342kJ/182cal Pro­tein 3.2g To­tal Fat 1.7g Sat Fat 0.8g Carbs 12.4g Sug­ars 8.5g Fi­bre 1.1g Sodium 20mg Calcium 85mg Iron 0.4mg

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