TIP: For a change, replace frozen blueberries with fresh blueberries or raspberries. Any type of plain sweet biscuit can be used. Pops can be made up to one week in advance.
Ingredients
Method
1.
Place cookies in a medium snap-lock bag. Flatten the bag to remove excess air. Seal. Gently pound with a rolling pin until crushed.
2.
Place berries, banana, yoghurt, and sugar in a blender. Blend until pureed. Transfer to a jug.
3.
Pour into 12 ice pop moulds (75ml-capacity). Sprinkle cookie crumbs over puree. Insert sticks. Freeze overnight.
4.
When ready to serve, run moulds under warm water for a couple of seconds to remove icepops.
