Strawberry meringue swirl iceblocks
2
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 10 • Difficulty: Easy
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.
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