Nageze

A delicious recipe by Vicky Foord. 

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.
  1. 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.  

Nutritional Information
Per Serve
Energy
255 kJ (61 cal)
Total Fat
0g
Saturated Fat
0g
Carbohydrate
13g
Sugar
9g
Fibre
2g
Sodium
25mg
Protein
2g
 
 
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