Raspberry Ripple Yoghurt Pops
Raspberry Ripple Yoghurt Pops.png


150g raspberries

1 tablespoon lemon juice

2 tablespoons honey

1 vanilla pod

280g (1 cup) greek-style natural yoghurt

1 teaspoon finely grated lemon rind

1½ tablespoons honey, extra


1     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 6 x 80ml (⅓-cup) dariole moulds or paper cups. Freeze for 1 hour or until firm.

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

3     Divide mixture between moulds; insert a pop stick into each. Freeze for two hours or overnight, until firm.

4                Dip moulds quickly in hot water to turn out to serve.