Blueberry blush yoghurt ice lollies

Makes 8 Desserts and puddings

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Method

Put the blueberries, vanilla and lemon juice in a pan and heat gently until the berries are softened. Simmer for 3 minutes, then remove from the heat. Allow to cool, purée in a blender until smooth, then pass through a sieve. Allow to cool completely.

Divide the yoghurt among 5 bowls, starting with a couple of tablespoons in the first and then increasing the amount gradually through all 5. Add the cooled blueberry syrup to the yoghurt, adding the most to the bowl with least yoghurt and decreasing the amount to end with the least amount of syrup in the bowl with most yoghurt. You are looking to have 5 bowls with roughly equal amounts of blueberry yoghurt, with colours ranging from pale lilac through to a deep purple.

Once you are happy with the colours and quantities, stir enough honey into each one to give you the desired sweetness.

Spoon equal quantities of the palest yoghurt into 8 lolly moulds and freeze for 1 hour or until firm. Remove and add the second palest mixture, then freeze again for 30 minutes until just firm. Press the lolly stick down into the second layer (making sure it stays upright). Add the third layer and freeze for 1 hour or until firm. Continue to add layers, freezing for 1 hour before adding the next, until you have filled each one and have striped lollies. Freeze until frozen. Unmould to serve.

This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.