Little Yeos Yogurt Cheesecake Frozen Lollies
- Easter
- Quick & Easy
Hop, skip and jump into the Easter holidays with our Strawberry & Raspberry Little Yeos Fromage Frais Frozen Cheesecake Lollies.
Ingredients
Lollies
x6 45g Little Yeos Strawberry & Raspberry Fromage Frais
pots
100g Mascarpone
100g Frozen berries
2 tbsp Honey or maple syrup
Biscuit Base
75g Digestive biscuits
35g Yeo Valley Organic Unsalted Butter, melted
Method
Scoop out the yogurt from the Little Yeos container and put to one side.
Wash out the little yeo containers. Cut out a circle shape that lines the base of the pot and lightly grease the container with oil.
Whizz up the digestive biscuits in a food blender until you have a crumb and add the melted butter.
Add the biscuit base to the bottom of the Little Yeos pots and allow to set in the fridge for at least 30 minutes.
Combine all of the cheesecake ingredients in a food blender and add them to the little yeo pots.
Put the cheesecake pots in the freezer for 30 minutes.
After 30 minutes the cheesecake mix should be slightly set. Add the lolly stick to the middle of the cheesecake mix and allow the Little Yeo’s to set for at least 2 hours.
Once ready to eat, carefully remove the cheesecake frozen lolly from the pot by cutting the plastic away or gently heating the pot up and it should slide out easily.
In this recipe...
Unsalted Butter
15
Strawberry & Raspberry Fromage Frais
10
Unsalted Butter
15
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