Berry Yoghurt Blocks
10 Mins Prep + Freeze Time
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
In a blender, combine yoghurt, banana, raspberries and golden syrup. Blend until smooth. Divide evenly among moulds. Freeze for 3 hours or until set.
Melt 100g milk chocolate in a heat-proof bowl over a saucepan of simmering water, stirring until smooth. Transfer to a snap-lock bag.
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.
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.