This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Yoghurt Ice PopsTurkish delight ice pops:
Lemon cheesecake ice pops:
Vanilla & peanut brittle ice pops:
Turkish delight ice pops:
Mix the yoghurt and berries together.
Lemon cheesecake ice pops:
Mix the yoghurt and crushed biscuits together.
Vanilla & peanut brittle ice pops:
Add peanut brittle to the top of the yoghurt once added to the mould and press in slightly.
To finish:
Spoon your preferred ice pop into 6 – 8 Easter egg moulds or any other ice lolly moulds. Freeze until firm.
Unmold and insert a stick into each - dip a pointed knife in boiling water and push gently into the pop where the stick will be inserted.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
