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?
Ingredients
Method
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 â…“ 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.
Note
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