Ingredients
250g FAGE Total
250ml double cream
50g pistachio nuts, chopped
4 tbsp apricot jam
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Steps
- In a bowl whisk together the FAGE Total yoghurt and cream until thick and creamy.
- Fold in the pistachio nuts and apricot jam and fill your lolly moulds.
- Place in the freezer for a minimum of 2 hours.
