A delicious recipe by Vicky Ford. 

Serves 8 | Prep = 5 min | Refrigeration time = 4 hours

Ingredients:

• 2 cups natural yoghurt
• 3 cups frozen strawberries (anti-inflammatory ingredient)
• 1 tablespoon fresh lemon juice
• 3 tablespoons Manuka honey (anti-inflammatory ingredient)

Method:  

1. Place yoghurt, strawberries, lemon juice and honey in a high speed blender or food processor. Blend until smooth. Taste and adjust sweetness, if needed.

2. Pour strawberry mixture into popsicle moulds, then put a stick into each one. Freeze for 4 hours or overnight. Makes around 8 serves.

Note: Run popsicle moulds under warm water until the pops loosen, and then remove.