Quick & Easy

Raspberry ripple yoghurt pops

The ideal spring treat.

These raspberry ripple frozen yoghurt treats are a warm-weather favourite for kids of all ages. These need to be prepared at least a day ahead.

Looking for more raspberry desserts?



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 six ⅓ cup (80ml) dariole moulds or paper cups. Freeze for 1 hour or until firm.
2.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.
3.Divide mixture between moulds; insert a pop stick into each. Freeze overnight.
4.Dips moulds quickly in hot water; turn out.

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.


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