Makes 6-8 ice blocks
1 punnet strawberries, washed with stems removed
1 cup (250 ml) apple juice
250 gm fresh pineapple, chopped
1 cup (250 ml) strawberry yoghurt
- 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.
- Pour the strawberry puree into the base of 6-8 ice block moulds, and freeze for 1 hour.
- Add the pineapple puree evenly to the moulds, and freeze for 1 hour.
- Gently push ice block sticks into the pineapple layer, then fill the moulds evenly with yoghurt. 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.
Young kids can wash the strawberries, and older kids can help you remove the stems.