Put berries and sugar into a pan with 1tbsp water. Heat gently to melt sugar, then turn up heat and bring to the boil - stirring and mashing occasionally with a wooden spoon so berries release their juice. Simmer for 8min, then leave to cool completely.
Step 2
In a medium bowl, stir together yogurt and honey. Fill four 75ml (3fl oz) ice lolly moulds with a spoonful of cooled berries, followed by a layer of yogurt mixture and then another of cooled berries - or half-fill 4 x 150ml (5oz) plastic drinking cups. Push lolly sticks into the centre of cups or moulds (or use sticks provided) and freeze until solid, at least 5hr.
Step 3
Gently twist lollies or dip briefly into hot water to unmould, or if using drinking cups, use a pair of scissors to carefully cut the plastic off. Serve immediately.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time. Â
