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Photo of Strawberry meringue swirl iceblocks by WW

Strawberry meringue swirl iceblocks

2
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
10
Difficulty
Moderate
These iceblocks are the perfect sweet treat on those hot summer days

Ingredients

Caster sugar

1½ tbs

Vanilla bean paste

1 tsp

Frozen strawberries

150 g, thawed

99% fat-free, plain Greek yoghurt, unsweetened

500 g

Meringue

25 g, chopped

Instructions

  1. 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.
  2. 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.

Notes

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.

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