Raspberry & Yoghurt Popsicles

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SHARING IS CARING!

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This simple recipe is perfect to whip up for a BBQ or a lunch this long weekend. It couldn’t be easier! We’ve used raspberries, but if you prefer something a little less tart, swap these out for blueberries, strawberries or mango – yum!

Ps. The number of popsicles this makes will depend on the size of your moulds.

Time to cook: 5 minutes, 6 hours freezer time

Makes: 4

Ingredients 

  • 1 ½ cup (375g) Greek yoghurt, or coconut yoghurt for dairy-free 
  • 2 tsp vanilla extract
  • 3 tbsp honey, or maple syrup
  • 1 ½ cup raspberries

Method 

  1. In a small mixing bowl, combine the yoghurt, vanilla and honey or maple syrup. Whisk until smooth. Fold in the raspberries, lightly smashing them with a fork as you go.
  2. Spoon the mixture into popsicle moulds and freeze for 6 hours or until set.
  3. Keep stored in the freezer until ready to serve.


SHARING IS CARING!

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