Cherry yoghurt ice blocks

Instructions

1. Place cherries and yoghurt in a blender or food processor. Blend until smooth.
2. Using electric beaters, beat egg white in a small, clean, dry bowl until soft peaks form. Add sugar and beat until thick and glossy. Fold meringue through cherry mixture.
3. Spoon mixture into ten ¼-cup (60ml) capacity iceblock moulds. Insert sticks and freeze for 4 hours or until hard.
4. Dip moulds in hot water for 5–10 seconds and gently pull out iceblocks. Serve.