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