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
- In a large mixing bowl pour in the yoghurt and mix it with the Icing Sugar and Milk.
- Pour in the Ribena juice and swirl it to create a marbled effect, then add the Blackcurrants.
- Into a set of Ice Lolly moulds pour in the mixture.
- 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).
- Serve and enjoy!