Pineapple, yoghurt and lemon popsicles
- Place the pineapple in the bowl of a food processor and process until smooth. Stir through the yoghurt, lemon juice and icing sugar.
- Pour into 8 x 1/2 cup-capacity paper or plastic cups. Place the cups on a baking tray and cover with foil. The foil will help hold the popsicle sticks in place.
- Insert popsicle sticks into each cup through the foil and freeze for 4-6 hours or until frozen. Squeeze the sides of the cups to release the popsicles.