These colourful strawberry and yoghurt ice blocks are easy to whip up and store in the freezer for a hot day. For a variation, use your child’s favourite fruits.

Makes 6-8 ice blocks
Preparation time
: 10 mins, plus freezing time

1 punnet strawberries, washed with stems removed
1 cup (250 ml) water
2 teaspoons lemon juice
2 cups (500 ml) natural yoghurt

  1. Using a blender or food processor, blend the strawberries with the water and lemon juice.
  2. Pour the strawberry puree into the yoghurt and mix until combined.
  3. Pour the mixture into 6-8 ice block moulds, and gently place ice block sticks into the middle of the moulds.
  4. Freeze overnight or for at least 3 hours before eating.

Tip: to remove ice blocks from moulds, quickly run the mould under warm water. The ice blocks will slide out.

For a variation, use your child’s favourite fruits. For example, you could use peaches and yoghurt or banana and mango.

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