Kiwi Yoghurt Bar

Kiwi Yoghurt Bar

3 kiwi, 1 cup Greek yoghurt, 1/3 cup milk (optional), 3 tbsp. honey and 5-6 Mint leaves.

Slice your kiwis in half and then scoop out the flesh with a spoon, place flesh into a food processor, add in yoghurt, milk, mint leaves and honey then blitz until crunchy do not over blend.

Once you have a pale green, crunchy, creamy mixture ready, divide between the holes in your Popsicle mold, leave a little room at the top of the holes as the mixture will expand when freezing.

Add on the tops or wooden sticks and then place in the freezer until solid, 4-6 hours.

To remove popsicles from mold, run under warm water and keep wiggling gently until the Popsicle comes free.

Popsicles will stay fresh in the freezer for 1 month.