Name: Raspberry & yoghourt popsicles
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 150 gram frozen raspberries; 1 tablespoon honey; 1 cup jalna lactose free yoghourt

Raspberry & yoghourt popsicles

A cool and full-flavoured dessert or snack with only three ingredients. These popsicles are a great alternative to ice-cream or frozen yoghourt for lactose intolerant people.

Serves 4

Prep

10M

Marinate

Ingredients

150 gram frozen raspberries

1 tablespoon honey

1 cup jalna lactose free yoghourt

Method

1.Combine Jalna Lactose Free Yoghourt, half of the raspberries and the honey in a jug. Using a handheld blender mix until just combined. Stir in remaining raspberries.

2.Pour mixture between 60ml capacity icypole moulds and freeze for at least 4 hours or until set.

Alternatively, mix yoghourt and honey, then stir in raspberries, gently squashing some whilst mixing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook