Fabulous frozen yoghurt and gorgeous granita make deliciously refreshing desserts.
Ingredients (Serves 8):
100 g (3½oz) caster sugar
100 ml (3½fl oz) water
200 g (7oz) blueberries
500 g (1lb 2oz) vanilla yoghurt
2 tsp vanilla extract
8 ice-pop moulds and sticks
Directions:
In a saucepan, bring the sugar and water to a boil, then simmer for 6-7 minutes or until syrupy. When totally cool, process in a blender with the blueberries until smooth.
Press the mixture through a fine sieve to remove the seeds. Pour the yoghurt and vanilla extract into a large bowl.
Drizzle over the blueberry and sugar mixture and gently fold it through with a skewer to create a soft swirl (don’t over-mix it). Spoon the mixture into ice-pop moulds, insert the sticks and freeze for 3-4 hours or until set.
To remove the pops, dip the moulds in warm water for 10-12 seconds and gently release the pops.
