10921
THE DAIRY KITCHEN

Amanda Voisey's Layered Watermelon and Yoghurt Icypoles

By THE DAIRY KITCHEN

Makes 12
Difficulty Easy
Preparation 10 MINS
Cooking 0 MINS
Layered fruit icypoles with yoghurt.

Ingredients

1.4kg (1/4 whole) watermelon, cut into large chunks
1 ½ cups vanilla or natural yoghurt
Handy Tips
Tip: You can also use melted frozen yoghurt instead of regular yoghurt if you prefer.

Method

  1. ,Place the watermelon into a blender or food processor and blend until smooth.
  2. ,Pour into 12 x ½ cup capacity iceblock moulds leaving about 1.5cm of space for the yoghurt. Freeze until watermelon is just firm to touch.
  3. ,Top watermelon with yoghurt and insert an icypole stick. Freeze for 3-4 hours or until completely set.
  4. ,Remove from the mould with a little running water on the outside, or the heat of your hand should do the trick!

Discover Great Recipes