Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
6
- 125grams fresh raspberries
- 2teaspoons lemon juice
- 1tablespoons maple syrup
- popsicle moulds (or plastic cups)
- 1 cup Greek-style yoghurt
- 1 vanilla bean, split lengthwise
- 1/4 cup caster sugar
Nutrition per serving
468kJ / 112Cal
468 Kilojoules or 112 Calories
5% of daily energy intake*
Protein
3.0grams
Fat
3.4grams
Carbs
16.5grams
Sugars
16.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place raspberries in a bowl, add lemon juice and maple syrup and set aside.
Step 2 of 5
Place 1/4 cup water, sugar and vanilla bean in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil and simmer for 5 minutes. Set aside until completely cooled.
Step 3 of 5
Process 3/4 of the raspberries in a blender or with a stick blender until smooth. Roughly crush remaining raspberries with a fork and stir into purée. Mix yoghurt with cooled syrup.
Step 4 of 5
Pour yoghurt mixture 2-3cm high into each popsicle mould. Top with 1-2cm of raspberry purée and repeat layering, until popsicles are 3/4 full. Using a skewer, swirl mixture gently to marble. Insert stick and lid.
Step 5 of 5
Freeze for 3-4 hours or until well firm. To serve, dip moulds in warm water for 5 seconds to loosen before removing mould.
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