Equipment
Food processor
or High-speed blender
Ice lolly moulds
or Small plastic cups and wooden sticks
Ingredients
6 servings
Main
- 300 g yogurt
- 125 g strawberries, hulled
- 50 g sugar
Nutrition (per serving)
69
Calories
2g
Protein
12g
Carbs
2g
Fat
0g
Fiber
12g
Sugar
23mg
Sodium
Method
01
Place the yogurt, hulled strawberries, and sugar into the bowl of a food processor.
02
Process the ingredients until the mixture is completely smooth and no fruit chunks remain.
Look for: Uniform pink color with a smooth liquid texture.
03
Pour the strawberry mixture into the ice lolly moulds, leaving 5mm of space at the top for expansion.
04
Transfer the moulds to the freezer and chill for at least 8 hours until the lollies are solid.
8h
Chef's Notes
- For a creamier texture, use a full-fat Greek yogurt. Its thickness and tang complement the sweetness of the strawberries beautifully.
- Taste the mixture before freezing and adjust sugar if your strawberries are not very sweet, or if you prefer a less sweet treat. Remember that sweetness is perceived less when frozen.
- If you don't have a food processor, a high-powered blender will also work. Ensure you scrape down the sides to achieve a completely smooth consistency.
- To easily remove the lollies from their moulds, run the outside of the mould under warm water for a few seconds before gently pulling.
Storage
Freezer: 1 month — Keep in moulds or transfer to an airtight bag once fully frozen.
