Strawberry Shortcake Ice Cream Lolly

Ingredients:

• 3/4 cup strawberry sorbet, slightly softened
• 1.5 cups strawberry breakfast cereal
• 0.5 cups unsweetened coconut flakes
• 3/4 cup frozen vanilla yogurt, slightly softened

Preparation:

1. Spray the insides of 6 100ml paper cups with cooking spray. In a food processor, pulse the oats and coconut until they form coarse crumbs.
2. Spoon about 1 tablespoon of the cereal mixture into the bottom of each glass and top with 1 tablespoon of frozen yogurt. Add 2 tablespoons of sorbet and press into the glass, then add another 1 tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden skewer into the center of each ice cream and freeze for at least 4 hours.
3. Before serving, cut open the paper cups and remove them from the ice cream.
   
   Note
   
   If you prefer a crispier dessert, you can roll the finished ice cream sticks in crushed cereal..