Nutrition

Fruity Yoghurt Pops

Gaz Peterson
Chef at TGA Mount Annan

Ingredients:

2 cups yoghurt – we chose coconut yoghurt to keep it dairy free

2 cups of frozen fruit of your choice – we used berries and banana

1/4 cup sugar OR 4 tablespoons of honey (if over 1 years old)

Method:

  • Put fruit into a large mixing bowl
  • Add in the sugar and yoghurt
  • Mix well
  • With a hand mixer, blend until smooth
  • transfer the mixture to a jug
  • Pour into moulds
  • Cover the moulds with foil (this keeps the sticks from falling over) and stab through the popsicle sticks
  • Place in the freezer overnight

 

Pop your yoghurt pops out of the moulds and enjoy!

More Information about the author

Gaz Peterson
Chef at TGA Mount Annan

Meet Gaz, our new chef at Mount Annan. With a Diploma in Advanced Food & Wine, a background in business management, and a Cert 4 in Training and Assessment, Gaz has 24 years of culinary experience. His passion and precision elevate every dish, making him an invaluable addition to our team.

More Information about the author

Gaz Peterson
Chef at TGA Mount Annan

Meet Gaz, our new chef at Mount Annan. With a Diploma in Advanced Food & Wine, a background in business management, and a Cert 4 in Training and Assessment, Gaz has 24 years of culinary experience. His passion and precision elevate every dish, making him an invaluable addition to our team.