Ingredients
3/4 cup of vanilla Greek yoghurt
1.2kg piece watermelon
1/3 cup icing sugar mixture
2 tblsps lemon juice
1/3 cup passionfruit pulp
12 wooden ice-cream sticks
Method
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Carefully divide yoghurt evenly among 12 ice pop moulds (1000ml-capacity), about 3 tsps in each. Tap the base of moulds to remove air bubbles. Freeze for 1 hour.
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Peel and discard the skin from the watermelon. Cut the flesh into 3cm pieces. You will need 800kg.
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Place watermelon flesh, sugar, and juice in a blender. Blend until smooth. Transfer to a jug. Stir in pulp.
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Pour evenly over yoghurt in ice pop moulds to within 5mm of the top. Tap the base of moulds to remove air bubbles. 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.