I saw this lolly recipe on twitter & thought I’d give it a go as I’d never tried freezing yogurt before. I wasn’t keen on the idea of all the cream, but I thought I’d give it a go to see what it tasted like….
DD1 nibbled a bit & annouced she didn’t like the orange bits. DD2(2) ate a bit, but then dropped it on the floor. DH liked it, although he said it needed more jam. I wasn’t keen, although I did eat it all, so it can’t have been that bad!
I think the cream made it too heavy & thick-tasting IYKWIM, so I might try making them again without the cream.
- 250g Greek Yoghurt
- 250ml double cream
- 50g pistachio nuts, chopped
- 4 tbsp apricot jam
- In a bowl whisk together the Greek yoghurt and cream until thick and creamy.
- Fold in the pistachio nuts and apricot jam and fill your lolly moulds.
- Place in the freezer for a minimum of 2 hours.