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Striped tent yoghurt ice-blocks
Striped tent yoghurt ice-blocks
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Prep Time:
1570 minutes
Cook Time:
Total Time:
1570 minutes
Cool off kids with a refreshing summer snack.
Ingredients:
  • 375.00 ml vanilla yoghurt
  • 393.75 gm pineapple juice
  • 450g seedless watermelon, peeled, chopped
Instructions:
  • Fill each mould with a generous 2 tablespoons of creamy yogurt. Place in the freezer for about 1 hour, or until perfectly set.
  • Pour 2 tablespoons of juice into each mould and freeze until just firm, around 1 hour.
  • Blend watermelon until silky. Fill each mould with 2 tablespoons of the luscious watermelon puree. Cap the moulds or insert a popsicle stick in the center. Freeze overnight or until solidified.
  • Briefly rinse the moulds under warm water for 3 seconds to easily remove the dish. Serve immediately.

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