Makes 10 Lollies, 15 minutes Preparation, 1-2 hours Freezing

Our Blackcurrant and Yoghurt Lollies are a tasty after-dinner treat for your little ones to keep them call on warm evenings.


  • 100ml pure Ribena juice
  • 250ml Vanilla Yoghurt
  • 25g fresh Blackcurrants
  • 50ml Milk
  • 50g Icing Sugar


  1. In a large mixing bowl pour in the yoghurt and mix it with the Icing Sugar and Milk.
  2. Pour in the Ribena juice and swirl it to create a marbled effect, then add the Blackcurrants. 
  3. Into a set of Ice Lolly moulds pour in the mixture. 
  4. Allow to freeze fully, then once frozen remove the Ribena Yoghurt Lollies from the mould (if they're a bit stuck run the mould under warm water until the Lolly easily slides out).
  5. Serve and enjoy!

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