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Raspberry yogurt ice lollies
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100g caster sugar
1 tsp vanilla extract
500g low fat natural yogurt
100g white chocolate, melted, (optional)
60g Cooks’ Ingredients sugar balls, (optional)
1. Put the raspberries, caster sugar and vanilla extract in a bowl and crush the raspberries with the back of a fork until roughly broken up. Mix in the yogurt and stir gently until the sugar has dissolved. Pour into ice-lolly moulds and freeze for 6 hours or overnight.
2. Once frozen, dip the tips of the lollies into melted white chocolate, then dip quickly again into the sugar balls, the mixture will set quickly.
Typical values per serving:
This recipe was first published in July 2011.