THE DAIRY KITCHEN
Amanda Voisey's Layered Watermelon and Yoghurt Icypoles
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
10 MINS
Cooking
0 MINS
Layered fruit icypoles with yoghurt.
Ingredients
1.4kg (1/4 whole) watermelon, cut into large chunks1 ½ cups vanilla or natural yoghurt
Handy Tips
Tip: You can also use melted frozen yoghurt instead of regular yoghurt if you prefer.
Method
- ,Place the watermelon into a blender or food processor and blend until smooth.
- ,Pour into 12 x ½ cup capacity iceblock moulds leaving about 1.5cm of space for the yoghurt. Freeze until watermelon is just firm to touch.
- ,Top watermelon with yoghurt and insert an icypole stick. Freeze for 3-4 hours or until completely set.
- ,Remove from the mould with a little running water on the outside, or the heat of your hand should do the trick!
