Roasted Summer Fruit Frozen Yoghurt Pops

Preheat the oven to 190°C.

Wash the fruit well. Remove the tips of the strawberries and cut into halves (or quarters if they are very big). Cut the cherries in half and remove the stones. Lay all of the fruit onto a lined baking tray and drizzle over 2 tsp of the maple syrup or agave and the balsamic vinegar.

Toss well to combine and roast for 25 mins, tossing halfway. They should have released a lot of their juices and become concentrated in flavour.

Use a fork to mash the fruit together and break it up. You can completely break up the strawberries and leave most of the cherries whole as they give a lovely texture.

While the fruit is cooking, mix the maple syrup or agave into the yoghurt.

To prepare the ice pops with ice pop moulds, alternate filling them with the fruit and the yoghurt. If you are using granola, add a little to the base or the top.

To prepare in yoghurt pots, use the same steps as above and place a teaspoon or small wooden stick into each pot. It’s ok if it rests on the side.

To prepare in a small cake tin, add dollops of yoghurt and berries and keep going until you have used up all of your ingredients. Sprinkle over some granola, if using. Cover the top with silver foil and poke holes into it where you want to add the sticks and carefully poke them through.

Freeze for at least 3 hours.

Run hot water over the moulds or yoghurt pots to release. Or run the sides of the tin under hot water to release the yoghurt from the tin (take care not to get water inside. Allow to thaw for 5-6 mins before cutting. Pop any pops you won’t be eating straight away into a Tupperware and back into the freezer.