Raspberry and vanilla yoghurt ice-blocks

Name: Raspberry and vanilla yoghurt ice-blocks
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 14 Item
Cuisine: Modern Australian
Ingredients: 1/4 cup low-gi cane sugar; 1 vanilla bean, split; 3/4 cup water; 300 gram frozen raspberries; 2 2/3 cup low-fat plain yoghurt

Make your own ice-blocks at home with these delicious raspberry and vanilla yoghurt popsicles. They're fun to make with the kids and perfect for a hot summer day.

Oct 25, 2018 1:00pm

Makes 14 Item
20 mins preparation
5 mins cooking
12 hrs marinating

Ingredients

Raspberry and vanilla yoghurt ice-blocks

1/4 cup low-gi cane sugar
1 vanilla bean, split
3/4 cup water
300 gram frozen raspberries
2 2/3 cup low-fat plain yoghurt

Method

Raspberry and vanilla yoghurt ice-blocks

1
Combine vanilla bean and water in a small saucepan; stir over low heat for 4 minutes or until sugar is dissolved. Bring to the boil without stirring; reduce heat, simmer for 10 minutes or until syrupy.
2
Remove vanilla bean; cool. Blend cooled syrup and raspberries until smooth. Very gently swirl in yoghurt.
3
Pour into fourteen 2 ⅓ cup (80ml) ice-block moulds. Freeze overnight or until firm.

Notes

Don't stir the yoghurt into the raspberry mixture or you will lose the marbled effect. It will swirl naturally when you pour the mixture into the moulds. Use a skewer to swirl it once in the moulds, if necessary. You could use frozen strawberries, cherries or mango.