Take a handful of strawberries and cut them into chunks, put them aside.
Take another handful of strawberries and mash them into a puree with a fork or handheld blender.
Pour your greek yoghurt into a bowl, add the pureed strawberries and fold together to achieve a marbled affect. Add your chopped strawberries and fold them in too.
Spoon the mixture into your mould or graze punnet, and freeze for 3-4 hours (or longer).
If you struggle to get your frozen pops out of the moulds, try pouring hot water on the outside of the mould until you can gently pull them out.
Play around with toppings! We tried drizzling compote over, dipping in more yoghurt and sprinkling with our strawberries & cream protein topper (that was our favourite).
By Sophie, graze blogger.
Sophie is the London-based blogger, queen of content and all things writing at graze HQ! She loves working with the taste expert team to bring their recipes out into the world.
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