Ingredients
Method
1.Use an ice block tray with 8-10 moulds. Allow half a tamarillo for each ice block.
2.Cut a small cross into the flesh of each tamarillo half. Scoop out flesh into a small bowl. Sprinkle with sugar and stir.
3.Dollop half the yoghurt on top of the fruit. Don’t mix at all, as the colours will blend naturally when you spoon it into the moulds.
4.Using a dessertspoon, fill base of moulds with some of the yoghurt and tamarillo. Add a spoonful of remaining yoghurt to each mould then top up with remaining tamarillo and yoghurt mixture.
5.Add the individual mould lids and a stick to the middle and freeze for a minimum of 3 hours.
6.To unmould, fill a large basin with hot water and immerse block tray until water is near the top. Leave for a couple of minutes then pinch the end of each ice block and pull on the stick to remove. Serve immediately.
Try a delicious adult version by swapping the sweet yoghurt for coconut yoghurt mixed with pieces of dark chocolate.
Note
