Apricot & Pistachio Yog-pops
250g FAGE Total
250ml double cream
50g pistachio nuts, chopped
4 tbsp apricot jam
- In a bowl whisk together the FAGE Total yoghurt and cream until thick and creamy.
- Fold in the pistachio nuts and apricot jam and fill your lolly moulds.
- Place in the freezer for a minimum of 2 hours.