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Photo of Yoghurt and rosewater rocky road pops by WW

Yoghurt and rosewater rocky road pops

6
Points®
Total Time
4 hr 15 min
Prep
10 min
Cook
5 min
Serves
6
Difficulty
Easy
They sound indulgent but these frozen yoghurt and rosewater rocky road pops are simple to make and packed full of rich flavour.

Ingredients

99% fat-free, plain Greek yoghurt, unsweetened

420 g, (1½ cups)

Rose water

2 tsp

Honey

1 tsp

Marshmallow

25 g, pink, finely chopped (see tipis)

White chocolate

25 g, grated

White chocolate

50 g, coarsley chopped

Pistachios

2 tbs, lightly toasted, finely chopped (see tips)

Instructions

  1. Place yoghurt, rosewater and honey in a medium bowl. Whisk until smooth. Stir in marshmallows and grated white chocolate.
  2. Spoon mixture into six 1/3-cup (80ml) capacity ice-block moulds. Insert sticks and freeze for 4 hours or until frozen.
  3. Place chopped chocolate in a microwave-safe bowl. Cook on Med-High (75%), stirring every 20 seconds, for 1 minute or until melted. Dip moulds in hot water for 5-10 seconds and gently pull ice-blocks out. Dip top quarter of ice-blocks in chocolate. Sprinkle chocolate with nuts.

Notes

TIPS: If marshmallows stick together, dust hands in a little cornflour and toss marshmallow pieces with your fingers to separate them. To toast pistachios, cook them in a small non-stick frying pan over medium heat until just golden.

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