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Recipe of the week: Strawberry and cream pops

By Features Reporter

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Food photographer, stylist and Love Food Hate Waste supporter Gill Murray shares her easy-to-make strawberry ice pops, perfect for the school holidays and which can be adapted to include the flavours your kids love.

Strawberry and cream pops.
Strawberry and cream pops.


600ml Jersey milk

400g Greek style strawberry yoghurt

800g strawberries

60ml strawberry cordial

2 heaped tablespoons cornflour

1 tablespoon sugar


First start by chopping the strawberries into chunks small enough to fit into ice lolly moulds. Fill the moulds with the strawberries, pushing down the chunks to the bottom of each mould and filling them to the top.

Next pour the Jersey milk, yoghurt, cordial and cornflour into a pan and whisk together over a medium heat. Add in the sugar until it reaches boiling point and starts to thicken. Remove from the heat and allow to cool slightly.

Pour the cream mixture into the strawberry filled moulds, making sure to press down with a small spoon to release any air bubbles. Fill each mould to the top, pop in the sticks and put in the freezer overnight.

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