Berry Yoghurt & Lupin Kibble Icypoles
(Thanks Jess)

Gluten-free 

Ingredients

• ½ cup berries, crushed (blitzed)
• 200g natural (sugar-free) yoghurt (Greek yoghurt)
• 2 tbsp rice malt syrup
• 2 tbsp lupin kibble

 Method

1.   Blend berries and rice malt syrup. Pulse until smooth (or leave a few chunks if you like texture).
2.   Stir the berry puree and kibble through the yoghurt.  Mix completely for a smooth pink blend, or swirl gently for a pretty marbled look.
3.   Pour the mixture into icypole moulds or small cups. Add paddle pop sticks if required.
4.   Freeze for at least 4–6 hours, or overnight, until completely solid.