Ingredients
7 Butternut Snap Cookies
1 cup frozen blueberries (140g)
2 medium bananas, peeled, chopped
1 1/2 cups thick and creamy vanilla yoghurt
1/4 cup caster sugar
12 wooden ice-cream sticks
Method
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Place cookies in a medium snap-lock bag. Flatten the bag to remove excess air. Seal. Gently pound with a rolling pin until crushed.
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Place berries, banana, yoghurt, and sugar in a blender. Blend until pureed. Transfer to a jug.
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Pour into 12 ice pop moulds (75ml-capacity). Sprinkle cookie crumbs over puree. Insert sticks. Freeze overnight.
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When ready to serve, run moulds under warm water for a couple of seconds to remove icepops.