Pineapple, yoghurt and lemon popsicles
13/1/2010
Serves 8
Ingredients
| 3 cups | Pineapple, fresh chopped |
| 1½ cups | Natural yoghurt |
| 1 | Lemon, for 1 tbsp of juice |
| ⅓ cup | Icing sugar |
Directions
- Place the pineapple in the bowl of a food processor and process until smooth. Stir through the yoghurt, lemon juice and icing sugar.
- Pour into 8 x 1/2 cup-capacity paper or plastic cups. Place the cups on a baking tray and cover with foil. The foil will help hold the popsicle sticks in place.
- Insert popsicle sticks into each cup through the foil and freeze for 4-6 hours or until frozen. Squeeze the sides of the cups to release the popsicles.
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