Blueberry Pops with Nut Crunch

MAKES 8 PREP 20 mins plus freezing time

2 tbsp honey

1 cup fresh or frozen Blueberry

Haven blueberries

1¾ cups (430 ml) natural Greek-style

yoghurt

¼ cup (60 ml) pure cream

½ cup (110 g) caster sugar

NUT CRUNCH

¼ cup (50 g) walnuts or any nut you

prefer, roughly chopped

½ cup (80 g) cornflakes

1 tbsp honey

Place honey, blueberries and 1 tbsp water in a frypan over high heat, bring to a boil and cook for 1–2 minutes or until berries are softened slightly resembling a sauce. Remove from heat and set aside to cool slightly.

Combine yoghurt, cream and sugar.

Place 1 tsp blueberry mixture into each icy pole mould, then divide half the yoghurt mixture among moulds. Top with 1 tbsp blueberry mixture, then add remaining yoghurt mixture. Use a skewer to ripple then secure tops tightly with foil. Using a small, sharp knife, cut a small hole through centre of foil over each mould and insert a paddle-pop stick. Freeze overnight.

For the nut crunch, preheat oven to 180°C and grease and line a baking tray with baking paper. Add nuts, cornflakes and drizzle over honey. Bake for 5–10 minutes or until bubbling and golden. Stand to cool.

Remove icy poles from moulds and scatter with crumb to serve.