Keep the kids busy this Easter by making these healthy yoghurt pops with a tasty, crunchy filling.
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
100g strawberries, hulled and chopped
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.
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