So I noticed this evening that Center Parcs are having an Ice Lolly challenge and coincidentally we had just made our favourites today whilst on holiday, helping to keep the children hydrated. Great for my 4 year old coeliac and sibling tots – Here is my recipe that combines several different fruity flavours. As some cordials contain gluten I decided to go the whole hog and use freshly pureed fruits combined with yogurt. Yum!

Fruity Yogurt Pops

Makes: 10-12 Small Yogurt Pops

Let your little ones get creative in the kitchen! These yogurt pops are a fun way of getting your child to eat more fruit, whilst inventing their own fruity combination. Whether it be strawberries and kiwi fruit or banana and papaya, the sky’s the limit! Perfect for my three little gluten-free musketeers!

Ingredients:

1 large mango, stone and skin removed
250g / 9oz strawberries, cut in half
300ml / 10fl oz gluten-free creamy vanilla yoghurt
10-12 wooden sticks

Method:

1. Place the mango and 1/3 of the yoghurt in a jug and blend until smooth.

2. Divide the purée evenly between the moulds until they are 1/3 full and tap to remove any air bubbles, then place in the freezer for 30 minutes or until set.

3. Remove from the freezer and pour 1/3 of the remaining vanilla yoghurt evenly between the moulds. Gently tap the moulds to level the yogurt. Place in the freezer and repeat the freezing process.

4. Blend the remaining yoghurt with the strawberries until smooth and pour evenly between the moulds. Place a wooden stick in the centre of the yogurt pops and return to the freezer until set.

Top Tip: Depending on the thickness of the yogurt, you may find it easier to insert the wooden sticks once the third layer has been placed in the freezer for 15 minutes to ensure they stand upright.

This is my entry to the Center Parcs and Tots100 July challenge. If I’m chosen, I would like to visit Whinfell Forest.