Pea, feta & summer herb frittata
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley
Frozen berry & gingernut yogurt pops
- Preparation and cooking time
- Prep:
- plus 4 hrs freezing (no cook)
- Easy
- Makes 8
Skip to ingredients
- 100g gingernut biscuits
- 405g can light condensed milk
- 250g red berries(we used strawberries, raspberries and redcurrants)
- 500g pot 0% fat natural Greek yogurt
- 250g purple berries(we used blueberries, blackberries and blackcurrants)
You will also need
- 8 paper cups
- 8 wooden lolly sticks
Nutrition: per serving
- kcal247
- fat2glow
- saturates1g
- carbs44g
- sugars39g
- fibre2g
- protein13g
- salt0.4g
Method
step 1
Place the biscuits in a food processor and blitz into crumbs. Add 2 tbsp condensed milk and blend again until the crumbs start to clump together. Divide the biscuit crumbs between 8 paper cups, pressing down with the back of a spoon. Make sure you scrape out every last crumb, then you won’t have to wash the processor before the next step.
step 2
Roughly chop any large berries. Put half the red berries, half the remaining condensed milk, and half the yogurt in the food processor and blend until smooth. Remove the blade from the processor and stir through the remaining chopped red berries. Divide the mixture between 4 of the paper cups. Repeat with the purple berries and remaining ingredients.
step 3
Place a lolly stick into each cup, pushing down into the biscuit base to help it stand up straight. Freeze for at least 4 hrs before serving. To remove the lollies from the cups, tip upside down, and gentle squeeze the cup until the lolly slips out.
