Prep time: 15 mins  
Serves: 8

Ingredients 

• 1 punnet frozen blueberries
• ½ cup organic Greek yoghurt: Feel free to use a ¼ blueberry and ¼ passionfruit flavoured yoghurt
• Pulp from 2 fresh passionfruits
• Dash of maple syrup
• 2 tbsp almond milk
• ¼ cup white chocolate; optional (for coating the paddle pops)
• 2 tsp coconut oil; optional (for coating the paddle pops)
• 2 tbsp chopped almonds; optional (for coating the paddle pops)

Method 

1. To a high-speed blender or food processor, add the frozen blueberries a ¼ cup of Greek yoghurt, the almond milk and maple syrup. Blend to combine and transfer to another jug or cup for later.

2.  To the same blender, add the passionfruit pulp and remaining yoghurt. Blend to combine.

3. Pour around two tablespoons of the blueberry mixture and then two tablespoons of the passionfruit mixture into each mould.

4. Freeze for at least 2 hours or ideally overnight.

5. Once set, enjoy as is or make the white chocolate coating by melting together the white chocolate and coconut oil in the microwave (for approximately one minute).

6. Dip the top of each paddle pop into the chocolate and set it down on some baking paper. Add the chopped almonds on top and set in the freezer for a further five minutes. 

7.  Once fully set, dig in and enjoy!