These colourful strawberry and yoghurt ice blocks are easy to whip up and store in the freezer. For a variation, use your child’s favourite fruits.
Makes 6-8 ice blocks
1 punnet strawberries, washed with stems removed
1 cup (250 ml) water
2 tsp lemon juice
2 cups (500 ml) natural yoghurt
- Using a blender or food processor, blend the strawberries with the water and lemon juice. Strain into a bowl and throw away the seeds.
- Pour the strawberry puree into the yoghurt and mix until combine.
- Pour the mixture into 6-8 ice block moulds, and gently place ice block sticks into the middle of the moulds.
- Freeze overnight or for at least 3 hours before eating.
Tip: to remove ice blocks from moulds, quickly run the mould under warm water. The ice blocks will slide out.
Young kids can wash the strawberries, and older kids can help you remove the stems.