Strawberry meringue swirl iceblocks

Instructions

1. Place the sugar, vanilla and 1/3 cup (80ml) water in a small saucepan. Stir over low heat for 2 minutes or until the sugar has dissolved. Bring to the boil over high heat and boil for 3 minutes or until the syrup has thickened and reduced to 2 tablespoons. Stir in the strawberries. Using a food processor, process the mixture until pureed.
2. Divide small spoonfuls of strawberry puree, yoghurt and meringue among ten 90ml-capacity iceblock moulds. Use a knife to gently create a swirl effect. Insert iceblock sticks. Freeze overnight or until firm.