Strawberry and pineapple ice blocks

Makes 6-8 ice blocks

1 punnet strawberries, washed and hulled
1 cup (250 ml) apple juice
250 gm fresh pineapple, chopped
1 cup (250 ml) strawberry yoghurt
1 cup multicoloured mini marshmallows

1. Using a blender or food processor, blend the strawberries with half the apple juice. Strain into a bowl and throw away the seeds. Rinse the blender and repeat with the pineapple and remaining apple juice.
2. In a separate bowl, mix together the yoghurt and marshmallows. Refrigerate until needed.
3. Pour the strawberry puree into the base of 6-8 ice block moulds and freeze for 1 hour. Add the pineapple puree and freeze for 1 hour. Gently push ice block sticks into the pineapple layer and fill with remaining yoghurt layer. Freeze for 2 hours before eating.

Tip: To remove ice blocks from moulds, quickly run the mould under warm water and ice blocks will slide out.