1

Blend strawberries in a blender until smooth.

2

Whisk cream cheese, 1 tablespoon yoghurt and one-third of the strawberry purée in a medium bowl until well combined. Divide the mixture evenly among 4 x 100ml popsicle moulds, then spoon over the remaining strawberry purée to fill each mould. Gently stir the mixture in the moulds with a skewer to get a ripple effect. Insert a wooden popsicle stick two-thirds of the way into each one. Freeze for 6 hours, or until frozen.

3

Place the biscuits in a plastic bag or between 2 sheets of baking paper, and crush with a rolling pin. Transfer crushed biscuits to a small bowl. Place the remaining yoghurt in a separate small bowl.

4

Line a baking tray with baking paper. Remove the popsicles from the moulds (you may need to dip the moulds briefly in a bowl of hot water to help ease them out). Dip the top of each popsicle into the yoghurt, then in biscuit crumbs. Place on prepared baking tray and return to the freezer for about 1 hour, or until topping is set.