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Frozen berry & gingernut yogurt pops

Frozen berry & gingernut yogurt pops

A star rating of 3.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • plus 4 hrs freezing (no cook)
  • Easy
  • Makes 8

These lollies are seriously cool customers – they're a cross between cheesecake, frozen yogurt and fruit ice cream

  • Freezable
Nutrition: per serving
low infat2g


  • 100g gingernut biscuits
  • 405g can light condensed milk
  • 250g red berries (we used strawberries, raspberries and redcurrants)
  • 500g pot 0% fat natural Greek yogurt
  • 250g purple berries (we used blueberries, blackberries and blackcurrants)

You will also need

  • 8 paper cups
  • 8 wooden lolly sticks


  • STEP 1

    Place the biscuits in a food processor and blitz into crumbs. Add 2 tbsp condensed milk and blend again until the crumbs start to clump together. Divide the biscuit crumbs between 8 paper cups, pressing down with the back of a spoon. Make sure you scrape out every last crumb, then you won’t have to wash the processor before the next step.

  • STEP 2

    Roughly chop any large berries. Put half the red berries, half the remaining condensed milk, and half the yogurt in the food processor and blend until smooth. Remove the blade from the processor and stir through the remaining chopped red berries. Divide the mixture between 4 of the paper cups. Repeat with the purple berries and remaining ingredients.

  • STEP 3

    Place a lolly stick into each cup, pushing down into the biscuit base to help it stand up straight. Freeze for at least 4 hrs before serving. To remove the lollies from the cups, tip upside down, and gentle squeeze the cup until the lolly slips out.

Goes well with

Recipe from Good Food magazine, July 2014

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A star rating of 3.8 out of 5.4 ratings

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