Coole Swan Strawberry Ice Pops


  • 340g Fresh Strawberries

  • 55g Caster Sugar

  • 800g Greek Yoghurt

  • 200ml Coole Swan


  • In a medium bowl, combine the chopped strawberries with 2 tablespoons of sugar and let sit for 5 minutes.
  • In another bowl, mix the yoghurt, Coole Swan and remaining sugar.
  • Whisk the mixture until combined.
  • Start to fill up the lollipop moulds alternating spoons of the strawberries and the Coole Swan yoghurt.
  • Cover moulds and insert lollipop sticks.
  • Freeze overnight for best results.

Makes 10