Raspberry ripple yoghurt pops

This raspberry ripple popsicle is a warm-weather favourite of grown-ups and little ones alike.

  • 15 mins preparation (plus freezing)
  • Makes 6
  • Print


  • 150 grams fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 1 vanilla bean
  • 1 cup (280g) greek-style 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 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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