Raspberry Ripple Yoghurt Pops

Raspberry ripple never fails to remind us of our childhood favourite ice-cream served between flaky wafer biscuits. By combining frozen raspberries with Greek-style yoghurt, plus honey, lemon juice and vanilla bean, you could have a ripple-inspired yoghurt pop treat with a healthful twist that will be sure to become your new (guiltless) go-to as the warmer weather comes around.

Yield:
Prep Time: mins
Cook Time: mins
Difficulty Level: 3/5

Ingredients

• 150 g fresh or frozen raspberries
• 1 tbsp lemon juice
• 2 tbsps honey
• 1 vanilla bean
• 1 cup (280g) Greek-style yoghurt
• 1 tsp finely grated lemon rind
• 1½ tbsps honey, extra

Steps

01. Place raspberries, juice and honey in a medium bowl; crush berries using a fork. Spoon 1 tablespoon of the raspberry mixture into the base of each of six ⅓ cup (80ml) dariole moulds or paper cups. Freeze for 1 hour or until firm.

02. Meanwhile, split vanilla bean in half lengthways; scrape seeds into medium bowl. Whisk in yoghurt, rind and extra honey until combined. Fold in remaining raspberry mixture to form a ripple effect.

03. Divide mixture between moulds; insert a pop stick into each. Freeze overnight.

04. Dips moulds quickly in hot water; turn out.

TIP

You will need to begin this recipe a day ahead. You will need 6 pop sticks. It will be easier to finely grate the rind from the lemon before you squeeze the juice. Pops can be made up to a week ahead.

Photo: bauersyndication.com.au