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Lemon & Honey Yoghurt Popsicles with Pistachio Nuts

Yields1 Serving

 500 ml Lemon & Honey Yoghurt
 50 g pistachio nuts, shelled & chopped

1. Fill moulds with yoghurt, saving 100ml yoghurt
2. Freeze for 8 hours.
3. Unmould mollies, and dip in remaining yoghurt and sprinkle with pistachio nuts.
4. Place on baking paper and freeze again for 10 minutes.
5. Serve