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Pavlova popsicles recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Chocolate-dipped fruit and yogurt popsicles topped with meringue. A refreshing summer treat!
Ingredients:
  • 125g strawberries, hulled, finely chopped
  • 2 kiwifruit, peeled, finely chopped
  • 520g (2 cups) vanilla-flavoured Greek-style yoghurt
  • 57.20 gm honey
  • 50g mini meringues
  • 80ml (1/3 cup) passionfruit pulp in syrup
  • 100g white chocolate melts
Instructions:
  • Mix together the strawberries and kiwifruit in one bowl. In a separate bowl, blend the yoghurt with honey and then crush 8 mini meringues into the mixture. Stir well to combine and finish by swirling in 2 tablespoons of passionfruit pulp.
  • In each of the eight 80ml (1/3 cup) capacity ice block moulds, layer the yoghurt mixture one-third full. Add the strawberry mixture evenly across all moulds, gently pressing down. Finish with a layer of the remaining passionfruit pulp. Fill up the moulds with the rest of the yogurt mixture. Tap the moulds on a flat surface to even out the mixture. Carefully insert a paddle-pop stick into each mould. Freeze for 4 hours or overnight until fully set.
  • Prepare a baking tray with baking paper. Unmould popsicles and arrange on the tray. Place in the freezer. Melt chocolate melts in a microwave-safe bowl in 30-second intervals, stirring each time, until smooth. Gently crush the remaining meringues in a separate bowl.
  • Take the popsicles out of the freezer. Swiftly, drizzle melted chocolate over each popsicle and sprinkle crushed meringue on top. Keep repeating with the rest of the popsicles. Serve right away or place back in the freezer.

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