Berry Yoghurt Blocks


10 Mins Prep + Freeze Time

tuna and zucchini slice

Makes 4-6 I 412 Kj (100 cal) per serve



1 cup Greek yoghurt

1 peeled banana

½ cup frozen berries

1 tbs golden syrup




  1. In a blender, combine yoghurt, banana, raspberries and golden syrup. Blend until smooth. Divide evenly among moulds. Freeze for 3 hours or until set.

  2. Melt 100g milk chocolate in a heat-proof bowl over a saucepan of simmering water, stirring until smooth. Transfer to a snap-lock bag.

  3. Remove ice-blocks from their moulds, by running them under water for a few seconds to release them. Then lay the ice-blocks on baking tray, lined with baking paper.

  4. Carefully snip a tiny corner from your bag of melted chocolate and pipe over ice-blocks. Then put the tray back into the freezer until ready to serve. Repeat with white chocolate.


SnacksRuth Burton