1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Frozen yoghurt pops

  • 4:20 Prep
  • Makes 8


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


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


  • 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


Please enter your comment!
Please enter your name here