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Frozen yoghurt lollipops

  • 2:10 Prep
  • Makes 6


  • 260g (1 cup) Greek-style natural yoghurt
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla essence
  • 80g fresh raspberries or thawed frozen raspberries


  • 1
    Line a baking tray with non-stick baking paper and place in the freezer to chill. Combine the yoghurt, honey and vanilla in a medium bowl.
  • 2
    Place the raspberries in a bowl and use a fork to mash until almost pureed.
  • 3
    Add raspberries to yoghurt mixture and gently fold to create a marbled effect.
  • 4
    Spoon 2 tablespoons of the yoghurt mixture onto the prepared tray and spread into an 8cm-diameter circle. Repeat with the remaining yoghurt mixture to make another 5 circles. Press a wooden ice-cream stick into the centre of each circle. Place in the freezer for 2 hours or until firm.

Source: taste.com.au


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