1

Blend strawberries in a blender to form a smooth purée.

2

Whisk cream cheese, 1 tablespoon yoghurt and one-third of the strawberry purée in a medium bowl until well combined. Divide the mixture evenly among 4 x 100 ml popsicle moulds, then spoon over the remaining strawberry purée to fill each mould. Gently stir the mixture in the moulds with a skewer to create a ripple effect. Insert a wooden popsicle stick two-thirds of the way into each one. Freeze for 6 hours, or until frozen.

3

Place the biscuits in a reusable snap-lock bag or between 2 sheets of baking paper and crush with a rolling pin. Transfer crushed biscuits to a small bowl. Place the remaining yoghurt in a separate small bowl.

4

Line a baking tray with baking paper. Remove frozen popsicles from moulds (you may need to dip the moulds briefly in a bowl of hot water for a few seconds to help ease them out). Dip top of each popsicle into yoghurt, then in biscuit crumbs. Place on prepared baking tray and return to freezer for about 1 hour, or until topping has set.