Cool down this summer with this easy and delicious ice block recipe made with a combination of ImmunoHalo™ by Anchor, yoghurt and your favourite fruits!
- Prep Time15 min
- Ready in3-4 hours
- 35g of ImmunoHalo™ by Anchor
- ¾ cup of water
- 1/3 cup of your favourite yoghurt
- ½ cup of chopped fruit (this recipe uses strawberries, but you can add anything in season)
- Small banana
- Ice Block moulds
In a blender, combine ImmunoHalo™, water, yoghurt and a small banana.
Blend well until smooth and add around half a cup of chopped fruits and mix together until combined.
Carefully pour mixture into iceblock moulds.
Freeze until set, then enjoy!
This recipe was submitted by Black Box member, Bianca Matthews.