Vanilla and pineapple frozen yoghurt

By Drum Digital
17 February 2015

With a tub of yoghurt and a fruit, you can transform them to a cooling lolly. No need to go out into the heat.

Makes: 8

Preparation time: 5 min

Cooking time: none

5 ml (1 t) vanilla essence

375 ml (1½ c) plain yoghurt

45 ml (3 tbsp) icing sugar

1 pineapple, peeled

5 ml (1 tsp) icing sugar

1. Add the vanilla to the yoghurt. Add the icing sugar and stir. Set aside.

2. Blend the pineapple and the sugar. Layer the pineapple and vanilla yoghurt in the popsicle moulds or mini glasses. Carefully insert straws or lolly sticks into the middle of the moulds and place the moulds into the freezer to set for 3 hours.

3. Unmould by placing the moulds in a water bath for a few seconds and serve immediately.

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