If you want to go "slightly" healthy then this is the recipe for you.
- 1 cup caster sugar
- 1 cup water
- 1 lemon, zested and peeled with a vegetable peeler
- 500 ml Greek-style yoghurt
- 250 g frozen mixed berries
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes approximately 10 x 125 ml icy poles, depending on the size of the moulds.
Freezing time 5 hours
Combine the sugar, water and lemon zest in a saucepan over a medium heat and stir until the sugar has dissolved, bring to the boil and allow to simmer for 2 minutes. Remove from the heat and allow to cool to room temperature.
Remove the lemon zest from the syrup and stir the syrup into the yoghurt.
Roughly chop the frozen berries and gently fold into the yoghurt mixture and working quickly fill your moulds with the mix and place into the freezer for about 1 hour. Insert icy pole sticks into the center of each mould and freeze until solid for 4 hours or overnight.
• We used old tins to create interesting shapes for our yogurt berry icy poles but you can also use small glasses or even icy pole moulds for this recipe.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.