Iced Strawberry and Cream Delights

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READY IN: 10mins
Recipe by McCarthy

Taken from a Rosemary Conley magazine 106 calories 0.7 fat per lolly

Ingredients Nutrition


  1. In a small saucepan, gently heat the strawberries, water, sugar and lemon juice until the strawberries start to soften, Take the pan off the heat and let it cool.
  2. When cool add the yoghurt to the strawberry puree and blend well - either with a whisk or using a blender.
  3. Pour the mixture into the lolly moulds and freeze overnight. Serve ice cold straight from the freezer.

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