Raspberry and vanilla yoghurt ice-blocks
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.
- 20 mins preparation
- 5 mins cooking
- 12 hrs marinating
- Makes 14 Item
Print
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
- 1Combine vanilla bean, sugar 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.
- 2Remove vanilla bean; cool. Blend cooled syrup and raspberries until smooth. Very gently swirl in yoghurt.
- 3Pour 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.
-web.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
