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Frozen yoghurt pops

  • 4:20 Prep
  • Makes 8

Ingredients

  • 1 1/3 cups low-fat Greek yoghurt
  • 1/3 cup caster sugar
  • 1 cup frozen raspberries, thawed
  • 4 passionfruit, halved

Equipment

  • 8-hole, 1/4 cup-capacity plastic ice-block mould.

Method

  • 1
    Whisk yoghurt and sugar together in a bowl until sugar has dissolved. Spoon half the mixture into a separate bowl.
  • 2
    Place raspberries in a sieve over a bowl. Using the back of a spoon, press raspberries through sieve until there is 1/4 cup of puree. Discard pulp. Add puree to 1 bowl of yoghurt mixture. Stir to combine. Add passionfruit pulp to remaining yoghurt mixture. Stir to combine.
  • 3
    Spoon raspberry mixture into 4 moulds. Repeat with passionfruit mixture. Place lids in position (alternatively, press a paddle pop stick in the centre of each mould). Freeze for 4 hours or until frozen.
  • 4
    To remove from moulds, run under warm water for 3 seconds. Serve.

Source: taste.com.au

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