Apricot & Pistachio Yog-pops

Ingredients

250g FAGE Total

250ml double cream

50g pistachio nuts, chopped

4 tbsp apricot jam

    Steps
  1. In a bowl whisk together the FAGE Total yoghurt and cream until thick and creamy.
  2. Fold in the pistachio nuts and apricot jam and fill your lolly moulds.
  3. Place in the freezer for a minimum of 2 hours.