Ingredients
- 250g M&S Collection British Red Diamond Strawberries, hulled
- 5g mint, leaves picked
- ½ lemon, juice only
- 1 tbsp runny honey, optional
- 150g 0% fat Greek yoghurt
- ½ tsp vanilla extract
Method
Step 1
Put the strawberries, mint leaves, lemon juice and honey, if using, into a blender. Whiz until the mixture is completely smooth, then taste and adjust the sweetness with a touch more honey, if you like.Step 2
In a medium bowl, stir together the 0% fat Greek yoghurt and vanilla extract until the mixture is smooth and slightly pourable.Step 3
Spoon a layer of the strawberry mixture into the bottom of each ice lolly mould, followed by a layer of the vanilla yoghurt. Repeat the layers until all 6 moulds are full.Step 4
Insert ice lolly sticks into the center of each mould and transfer to the freezer for at least 4–6 hours, or until frozen solid.Step 5
When ready to eat, run the sides of the moulds briefly under warm water to release the lollies smoothly.