Makes: about 10 depending on size of mould
Ingredients:
500ml (2 cups) fresh blueberries
30ml (2 tbsp) sugar or zylitol
90ml (6 tbsp) runny honey
80ml (⅓ cup) water
1 strip of lemon rind
500ml (2 cups) thick plain yoghurt (for a lolly with less kJ use a fat-free or low-fat yoghurt)
Method:
- Place berries and sugar in a small pan over a medium heat. Cook, stirring for 10-12 minutes, pressing the berries against the side of the pan. Cool completely.
- Place the honey, water and rind in a small saucepan. Bring to a boil. remove from the heat and let it stand for 15 minutes for the flavours to infuse. Discard the lemon rind and cool completely.
- Combine the honey mixture and yoghurt, stirring till smooth.
- Pour into lolly moulds alternating with the blueberry mixture.
- When full, swirl the two mixtures using a round bladed knife. Or, if you prefer, mix the yoghurt and blueberry mixture together before pouring into the lolly moulds.
- Freeze overnight or until solid.
- Remove from the freezer 10 minutes before serving.