2 cups Yoplait Lite French Cheesecake yoghurt
2 cups cherries, pitted
1/3 cup icing sugar
Arrange 6 x 2/3 cup capacity plastic moulds or cups in a tray. Spoon 1 tablespoon of the yogurt into each cup and freeze.
Place remaining yoghurt, cherries and icing sugar into a blender and blend until smooth. Pour evenly into moulds and cover tightly with plastic wrap. Insert a paddle-pop stick into each one and freeze for 7 hr 30 min or until firm. Dip into hot water to release the ice blocks to serve.