Preparation time is 25minutes
Total time is 25minutes
Serve is for 10 people
Difficulty level: 3 out of 4
6 Ingredients
Number of servings
10
- 1 1/4 cup milk
- 150grams strawberries
- 1teaspoons vanilla bean paste
- 2teaspoons cocoa powder, sifted
- 3/4 cup plain full-fat Greek-style yoghurt
- 2tablespoons chocolate hazelnut spread
Nutrition per serving
319kJ / 76Cal
319 Kilojoules or 76 Calories
4% of daily energy intake*
Protein
2.6grams
Fat
4.5grams
Carbs
6.1grams
Sugars
5.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine yoghurt and milk in a bowl. Transfer 3/4 cup of yoghurt mixture to a separate bowl and whisk in hazelnut spread and cocoa. Divide evenly between 10 x 1/3-cup iceblock moulds. Insert sticks and freeze for about 30 minutes or until firm.
Step 2 of 4
Place 1 cup remaining yoghurt mixture in a bowl. Stir in vanilla. Pour evenly over firm chocolate layer. Freeze for about 30 minutes or until firm.
Step 3 of 4
Process strawberries and remaining yoghurt mixture in a food processor until smooth. Pour over firm vanilla layer. Freeze overnight or until firm.
Step 4 of 4
To serve, dip moulds briefly in hot water to loosen and carefully remove paddle-pops.
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