Instructions

1. To make the first layer, blitz the strawberries in a blender. If needed, add a splash of water to help them break down. Spoon 1 tsp of the strawberry purée into a silicone ice cube or chocolate mold, leaving about 1/3 of the purée behind for the second layer.
2. Wrap the mold in aluminium foil and place it in the freezer for one hour or until the purée is firm.
3. Make the second layer by adding 2 tbsp of the yogurt to the strawberry purée in the blender. Blitz for a few seconds until it has all combined. Remove the mold from the freezer and add 1 tsp of this strawberry and yogurt layer. Cover again with foil and return to the freezer for another hour.
4. For the third layer simply add 1 tsp of the yogurt to the the molds, filling them to the top. Run a knife along the top of the mold to smooth it out and return to the freezer for 1-2 hours.