The weather is warming up and summer has arrived, bringing with it soft, scented, seasonal strawberries. Here’s a recipe from Donna Hay that is simple and embraces the bounty that Tasmania offers at this time of year.
2 CUPS (560G) NATURAL (THICK) YOGHURT Elgaar Dairy
1 TEASPOON VANILLA BEAN PASTE
Place the yoghurt, vanilla and honey in a blender and blend on low speed until combined. Pour 1½ cups of the yoghurt mixture into a jug and set aside.
Place the strawberries and the extra honey in the blender with the remaining yoghurt mixture and blend until smooth.
Pour alternate layers of the yoghurt and strawberry mixtures into 10 x ⅓-cup-capacity (80ml) popsicle moulds. Swirl gently using a butter knife, insert popsicle sticks and freeze for 4–5 hours or until firm.
Remove the popsicles from the moulds to serve. Makes 10.
This recipe is sourced from Donna Hay