Creamy Berry Lollies
- 1L double thick yoghurt
- 250ml full cream milk
- 125g frozen blueberries, puréed in blender
- 125g frozen raspberries, puréed in blender
- 125g frozen strawberries, puréed in blender
- 300g icing sugar
- Wooden ice-cream sticks
Place the yoghurt in a Le Creuset Mixing Bowl and stir in the milk.
Divide the yoghurt mixture equally into three small bowls.
Blend the different puréed berries separately into the three yoghurt bowls. Follow with sifting 100g icing sugar into each bowl and mixing well. Test each flavour for sweetness and add more icing sugar to taste.
Pour the mixtures into Le Creuset Espresso Mugs and place in the freezer until semi-frozen, this should take about 2-3 hours. Insert the ice-cream sticks into the centre of the mugs and place back in the freezer until the lollies have fully frozen.
To serve, dip each mug very quickly into hot water until the lollies can be easily removed.