Elevate your popsicle game this summer with this simple recipe. Lock in moisture and taste by wrapping, coating and folding extra flavour around these sweet treats. 

3-ingredient chocolate covered strawberry yoghurt popsicles 

Serves 6-8

Feel free to swap out the white chocolate for dark or milk chocolate. We know everyone has their favourite! 

Ingredients 

4 tubs (175g each) double cream strawberries and cream yoghurt 
1 packet (200g) frozen mixed berries 
4 slabs (80g each) white chocolate  

Method 

1. Blitz together yoghurt and raspberries until smooth. 
2. Divide mixture between 6-8 lolly moulds and freeze for 2-4 hours until half frozen. 
3. Pop in lolly sticks and freeze for a further 6 hours or until solid. 
4. Melt chocolate over a double boiler, cool slightly and pour into a tall glass or jug. 
5. Dip each popsicle into chocolate until it is submerged and then carefully remove. 
6. Allow excess chocolate to drip off. Turn popsicle upright and hold for 30-60 seconds to allow chocolate to set. 
7. Return to freezer and repeat process with remaining popsicles.

Words: Chad January

Photography: Zhann Solomons

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