Blueberry, yoghurt and passionfruit ice blocks

Method

1. Place the frozen blueberries in a blender and blitz to a smooth purée and set aside.

2. Mix together the yoghurt and granadilla pulp, fold in the blueberry purée and fresh blueberries to create a blueberry swirl.

3. Pour into moulds and freeze.

4. After 30 minutes, place a lolly stick in each mould and freeze until solid. 

5. Dip the lollies in cold water to loosen from the moulds and serve immediately.

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Ingredients

• 200g frozen blueberries
• 500g (2 cups) low-fat Bulgarian yoghurt 3 granadillas, halved and pulp

• scooped out
• 100g fresh blueberries

Cold as Ice