Australian_Healthy_Food_Guide_February_2017

Strawberry
shortcake pops

Makes 10 Cost per pop$0.70
Time to make15 min,plus
overnightfreezing

1 tablespooncaster sugar
1 x 250g punnet
strawberries, hulled
500g reduced-fat
vanilla yoghurt
6 malt biscuits, crumbled

1 Place sugar and strawberries
in a food processor and blitz until
smooth. Pour the mixture evenly
into 10 x ¹⁄³cup (80ml) capacity
iceblock moulds. Place in freezer
for ½–1 hour, turning the moulds
occasionally so mixture drizzles,
lining the insides of the moulds.
Return to freezer for a further
1 hour, or overnight, until firm.
2 Combine yoghurt and biscuits
in a jug. Spoon or pour mixture
evenly over strawberry layer in
iceblock moulds. Freeze pops
overnight, or until firm. Serve.

295kJ/71cal

Protein 3.7g

Total Fat 0.8g

Sat Fat 0.4g

Carbs 11.4g

Sugars 9.3g

Fibre 0.6g

Sodium 53mg

Calcium 97mg

Iron 0.3mg

PER POPSICLE

Strawberry

shortcake pops

Recipes: Liz Macri. Photography: Mark O’Meara. Styling: Julz Beresford. Food prep: Kerrie Ray.

hfg RECIPES

80 healthyfoodguide.com.au

Show us your style on @hfgaustralia