Recipe by Sally Brown and Kate Morris. Makes 4
What to do:
Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients and clean out the small yoghurt pots. Wash the fruit in clean water.
Place the Greek yoghurt into the mixing bowl. Add a little vanilla extract; we used 4 drops, or half a teaspoon.
Next, use the two spoon method to add one teaspoon of runny honey to the mixing bowl and give everything a mix. It helps if the spoons are warm as the honey will be runnier!
Put the raspberries and strawberries in a strong plastic bag. Hold on to the open end of the bag loosely and use a rolling pin to bash and squash the fruit.
Add the bashed fruit, with all the juices, to the yoghurt mixture and use a spatula to gently swirl the berries and yoghurt together three times.
Using the two spoon method again, use the two teaspoons to fill the four small yoghurt pots.
Cover the top of each yoghurt pot with a small square of kitchen foil and scrunch it around the edges. Finally, pierce the kitchen foil with a lolly stick and push it all the way to the bottom of the pot. Do this to all four yoghurt pots. Ask an adult to help you place the yoghurt pots in the freezer and leave for about 1 – 2 hours. Remove yoghurt pots before serving. You could also try using other soft fruits in your Disco Pops.
You will need:
- 125ml / 135g Greek yoghurt
- 25g raspberries
- 50g strawberries
- Vanilla extract
- 1 teaspoon runny honey
- Work mat
- Weighing scales
- Small empty yoghurt pots (approx 50g size)
- Strong plastic bag
- Rolling pin
- 2 teaspoons
- Mixing bowl
- Silver foil
- 4 wooden lolly sticks
Remember to ask a Grown-up for help.