YOGHURT BERRY ICE POPS

INGREDIENTS:

400gr mixed fresh or frozen berries
200gr no-fat, no added sugar honey yoghurt
50gr white chocolate, roughly chopped (opt)

METHOD:

1. Put the berries, yoghurt and chocolate into a bowl and mix, crushing the berries slightly to release some of the colour into the yoghurt.
2. Divide the mixture into 8 x 1/2 cup ice block moulds.
3. Add the sticks and freeze until firm.
4. Rub a warm cloth over the outside of the mould and pull on stick to remove.

WHITE CHOCOLATE MOUSSE

INGREDIENTS:

750gr white cooking chocolate
700gr cream (NOT whipped cream)
100ml water
Berries (optional)

METHOD:

Melt chocolate in a doublepan or a large bowl above a pot of simmering water.
When melted, add water and stir.
In a different bowl, whip cream to medium thickness.
When done and chocolate is cool, add a little bit of cream (3 spoons) and mix GENTLY until combined, then add the rest of the cream and berries, stirring GENTLY.