Things are heating up in the kitchen AND in Mamamia’s Food Blogger Idol competition.

After receiving hundreds of amazing and delicious entries from some extremely talented home cooks, and after deliberating for many hours, we managed to narrow the list down to the five. And now? It’s time to vote.

So let’s meet our finalists…

Strawberry & Rhubarb “Cheesecake” Popsicles

You’re going to need:

560ml tub of Rachel’s Gourmet wild strawberry & rhubarb yoghurt

2 butter cookies

It would also be useful to have:

Popsicle mould

Wooden popsicle sticks

Here’s how we do it:

1. Open up your tub of yoghurt and do your very best not to eat it all.

2.  Carefully scoop out as much of the plain yoghurt from the top of the tub as you can and pop it in a bowl. Try not to get any of the lush strawberry and rhubarb compote mixed in to this lot of yoghurt – that’s for later.

3.  Once you’ve separated our as much plain yoghurt as you can, mix up whatever is left in the tub so you get a beautiful pink fruit and yoghurt mixture.

4.  Stick your butter cookies in a bag and give them a good thump with a rolling pin, or your fist, or whatever is handy. You want to break them down into little bits.

5.  It’s assembly time! Plop a bit of the plain yoghurt into the bottom of a popsicle mould. Plop a bit of the pink yoghurt on top and then sprinkle some cookie crumbs on top of that. Give it a good tap on the table to break up any air bubbles and then repeat the layers until you reach the top of the mould.

6.  Repeat the layering process for each popsicle mould until you run out of stuff.

7.   Stick some wooden sticks in the top of each mould and put the lot in the freezer for at least three hours before unmoulding. Sprinkle some extra crushed cookies on top for that cheesecakey flavour. Divine!

What you'll need.

Ingredients.

Fill 'em up.

Strawberry & Rhubarb “Cheesecake” Popsicles.

If you would like to vote for Sheryl to be Mamamia’s new Food Blogger, you can vote by clicking HERE.

Rachel’s Gourmet Low Fat Yoghurts are lovingly crafted from the finest ingredients and modern combinations of real fruit for a truly sophisticated taste. Thick and creamy but still low in fat, Rachel’s yoghurts are an everyday reward! And because these yoghurts are bio-live they also contain active cultures making them as good for you as they are delicious. Available in four foodie inspired flavours including Black Plum & Roasted Fig, Mango & Madagascan Vanilla, Peaches & Vine Ripe Passionfruit and Wild Strawberry & Rhubarb.