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Yoghurt Ice Pops
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Yoghurt Ice Pops

Ingredients

Turkish delight ice pops:

500 ml LANCEWOOD® Double Cream Turkish Delight Flavoured Yoghurt
250 ml mixed frozen berries , slightly defrosted & crushed

Lemon cheesecake ice pops:

500 ml LANCEWOOD® Double Cream Lemon Cheesecake Flavoured Yoghurt
250 ml Tennis biscuits , coarsely crushed

Vanilla & peanut brittle ice pops:

500 ml LANCEWOOD® Double Cream Vanilla Yoghurt
200 g peanut brittle , crushed

Method

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.

 

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