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.
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