Dark Chocolate Dipped Strawberry Yoghurt Lollies


Week one of Belling's Summer Holiday Club is a delicious recipe from Slummy Single Mummy, all about making fresh and fruity chocolate dipped yoghurt lollies. Keep checking back over the summer holiday's for more fantastic recipes, and craft creations to enjoy as a family this season!

For these lollies you'll need silicon lolly moulds, which can be bought online - plus wooden lolly sticks. 

Start by roughly mashing your strawberries. You don’t want them mashed to a pulp as it’s fun to have some of the texture showing in the finished lollies.

Once you’re done mashing, stir them gently into your yogurt.

You can be pretty flexible with the fruit and the yogurt you use for this recipe. Yogurt wise, if you’re going for natural yogurt then you might want to add a swirl of honey or jam for sweetness. I made half of my lollies using Greek yogurt with honey, and half with a natural yogurt that had a layer of strawberry puree on the bottom, so both already had some sweetness.

Fill the lolly mould with your yogurt mixture using a spoon. (This is easier than it feels like it’s going to be.)

Give the mould a few good taps on the worktop as you go to get rid of air bubbles.

Cover the lollies with the lolly mould lid and add the sticks, leaving enough to hold onto. I used a book to get the sticks at equal heights, if you’re fussy about it.

Pop the lollies into the freezer to set. They will need AT LEAST two hours, but ideally overnight, as they need to be solid enough to withstand being dipped in warm, melted chocolate.

Once your lollies are completely frozen, you can move on to the dipping. Prepare a large baking sheet by covering it in grease-proof paper. Your freshly dipped lollies will go on this to go back into the freezer, so make sure it fits in yours!

Break your chocolate into chunks in bowl, and gently heat it on the hob, over a pan of simmering water, stirring regularly until the chocolate is completely melted and smooth.

Carefully remove/wrestle your lollies from the moulds, one at a time, and dip them in the chocolate. Be aware that the chocolate will set quite quickly when it touches the lollies – you won’t get a super thin layer of chocolate like on a shop bought lolly, but just embrace the chunkiness. Think of the iron!

Put your dipped lollies onto the lined baking sheet and then back in the freezer, just to set the chocolate properly. This won’t take long at all.

Finally, eat your lollies! This is the best bit obviously.


Prep time: 30 mins

Cook time: 3 hours

Serves: 5

  • 250g Strawberries

  • 2x 500g Yoghurt

  • 150g Dark chocolate