Lemongrass Froyo Lollies
ready in 4 h. 20 min.
Blend the berries with the lemon juice to make a fine purée.
Mix the yoghurt with the icing sugar.
Whip the cream until firm and fold into the yoghurt mixture along with the berry purée. Pour the mixture into the ice-lolly moulds.
Leave to freeze for 2 hours in the freezer. Insert a lemongrass stalk into the centre of each lolly and leave for a further 2 hours until completely frozen. 5 minutes before serving, take out of the freezer and remove from the moulds.