Strawberry meringue swirl iceblocks
These iceblocks are the perfect sweet treat on those hot summer days
Vanilla bean paste
150 g, thawed
99% fat-free, plain Greek yoghurt, unsweetened
25 g, chopped
- Place the sugar, vanilla and 1/3 cup (80ml) water in a small saucepan. Stir over low heat for 2 minutes or until the sugar has dissolved. Bring to the boil over high heat and boil for 3 minutes or until the syrup has thickened and reduced to 2 tablespoons. Stir in the strawberries. Using a food processor, process the mixture until pureed.
- Divide small spoonfuls of strawberry puree, yoghurt and meringue among ten 90ml-capacity iceblock moulds. Use a knife to gently create a swirl effect. Insert iceblock sticks. Freeze overnight or until firm.
TIP: Buy iceblock moulds from homewares stores, supermarkets or department stores, or simply use small clean yoghurt pots and wooden sticks. Make sure the sticks are labelled “food grade”. VARIATION: Swap strawberries for raspberries or blackberries.