Advertisement

Ingredients

Method

  • STEP 1

    Purée raspberries in a food processor along with icing sugar. Sieve to remove the seeds.

  • STEP 2

    Spoon half the Greek-style coconut yogurt into a bowl and stir in 2 tbsp of purée so it is stained pink.

  • STEP 3

    Spoon into lolly moulds, add the rest of the purée then the rest of the yogurt. Push in lolly sticks and freeze until solid.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.3 ratings
Advertisement
Advertisement
Advertisement