Keep the kids cool in summer with this exciting and delicious afternoon treat.
1 1/2 cups vanilla yoghurt
1 1/2 cups pineapple juice
450g seedless watermelon, peeled, chopped
Spoon 2 tablespoons yoghurt into each mould. Freeze for 1 hour or until firm.
Pour 2 tablespoons juice into each mould. Freeze for 1 hour or until just firm.
Meanwhile, process watermelon until smooth. Pour 2 tablespoons watermelon into each mould. Place lids in position or press a paddle-pop stick in the centre of each mould. Freeze overnight or until frozen.
To remove from moulds, run under warm water for 3 seconds. Serve.