Only 5 ingredients and no Ice-cream machine needed.
This raspberry ripple popsicle is a
warm-weather favourite of grown-ups and little ones alike
Raspberry ripple frozen yoghurt popsicles
Makes 10 pops
(Depending on the moulds you use)
340g fresh or frozen raspberries
50g caster sugar
250g Greek yoghurt
1 teaspoon vanilla extract
60ml double cream
In a bowl, combine the raspberries with 2 tablespoons of sugar and let sit for 5 minutes.
Place the yoghurt, remaining sugar, vanilla extract and cream in a medium bowl.
Whisk this mixture until the sugar dissolves completely.
Using a fork, mash the raspberries until they break down.
Spoon some of the yoghurt mixture into your Ice pop mould and then spoon in some of the raspberry compote, alternate both flavours until the mould is full.
Cover moulds and insert popsicle stick.
Freeze for at least 4 hours or preferably overnight.
Remove from moulds and serve immediately.