200g peeled and deseeded rockmelon, roughly chopped
1½ cups low-fat plain yoghurt
¼ cup Chelsea Icing Sugar, sifted

1. Place rockmelon in a food processor and process until smooth. Add yoghurt and Chelsea Icing Sugar. Process until smooth, then transfer to a large jug.
2. Divide rockmelon mixture evenly between 12 x 60ml (¼-cup) iceblock moulds. Fasten on lids.
3. Put iceblock moulds on a flat shelf in freezer for 4-6 hrs or until frozen. Quickly run moulds under warm water to loosen, then serve.