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Striped tent yoghurt ice-blocks

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Keep the kids cool in summer with this exciting and delicious afternoon treat. You will need only an 8-hole, 1/2 cupcapacity plastic ice-block mould.

1 1/2 cups vanilla yoghurt
1 1/2 cups pineapple juice
450g seedless watermelon, peeled, chopped

1) Spoon 2 tablespoons yoghurt into each mould. Freeze for 1 hour or until firm.
2) Pour 2 tablespoons juice into each mould. Freeze for 1 hour or until just firm.
3) Meanwhile, process watermelon until smooth. Pour 2 tablespoons watermelon into each mould. Place lids in position or press a paddle-pop stick in the centre of each mould. Freeze overnight or until frozen.
4) To remove from moulds, run under warm water for 3 seconds. Serve.

via taste

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