Strawberry & Banana Yoghurt Ice Lollies

📝 Ingredients

• 400 g plain whole milk yoghurt (200 for the strawberry layer, 200 for the banana layer)
• 2 very ripe bananas (about 110 g each, peeled)
• 150 g frozen strawberries
• 30 g honey (15 for the strawberry layer, 15 for the banana layer)
• 1 tbsp lemon juice (about ½ lemon)
• 40 g dark chocolate 70 %
• 1 tsp rapeseed oil

🍴 Utensils

• Blender
• 8 ice lolly moulds of 100 ml with sticks
• Microwave-safe bowl
• Small baking tray and baking paper
• Spoon

📖 Steps

1. Take the strawberries out of the freezer 10 minutes before you start so they blend more easily. Peel the bananas and slice them into rounds. Put a small baking tray lined with baking paper in the freezer for the end of the recipe.
2. Blend the strawberries with 200 g yoghurt, 15 g honey and the lemon juice until you have a very smooth pink cream with no lumps. Taste: the mixture should seem a little sweeter than you'd like, as the cold dulls the perception of sweetness.
3. Divide the strawberry cream between the 8 moulds, filling them halfway. Tap each mould on the work surface to remove any air bubbles, then place in the freezer for 45 minutes, until the surface is firm to the touch.
4. Rinse the blender jug. Blend the banana slices with the remaining 200 g yoghurt and 15 g honey until very smooth. Make this layer at the last minute: banana turns brown when exposed to air.
5. Pour the banana cream over the set strawberry layer, leaving 5 mm of space at the top, as the mixture expands as it freezes. Push a stick into the centre of each lolly, then return to the freezer for at least 5 hours, ideally overnight.
6. When ready to serve, melt the chocolate, broken into pieces, with the oil in the microwave in 20-second bursts, stirring between each, until smooth. Leave to cool for 5 minutes so it thickens slightly.
7. Run each mould under warm tap water for 10 to 15 seconds, then gently pull the stick to release the lolly without breaking it. Place them on the cold tray as you go.
8. Drizzle the chocolate over the lollies in thin streams using a spoon: it sets within seconds on contact with the cold. Enjoy straight away, or return to the freezer in an airtight container for up to 1 month.