Strawberries and cream mini lollies
- 300g strawberries (cut in half and stem removed)
- 200ml whole milk or reduced-fat coconut milk
- ½tsp vanilla extract
- 8-portion round lolly mould
- 8 lolly sticks
Place the halved strawberries, milk or coconut milk and vanilla extract in a blender, then blitz until smooth.
Pour the mixture through a fine sieve into a jug, then carefully pour into the lolly moulds. Place in the freezer for 1 hr, until the lollies are part-frozen.
Remove from the freezer, push a stick into the centre of each lolly, then put back into the freezer overnight to freeze completely.
To serve, dip the lolly moulds in hot water very briefly to release the lollies. Take them out – then enjoy immediately.