- 200ml strawberry yoghurt
- 200ml orange juice
- 350ml raspberry juice
How to make it
- Fill the ice lolly moulds about a third full with yoghurt, and insert lolly sticks. Put in the freezer for an hour, or until the yoghurt is firm.
- Remove from the freezer, and fill another third of the moulds with orange juice. Put them back in the freezer until this layer is firm (again for about an hour).
- Take the moulds out of the freezer and fill to the top with raspberry juice. Return them to the freezer and leave overnight.
- Take the moulds out of the freezer. Run hot water over them to loosen the pops, then serve (makes 10 pops).
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