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Photo of Raspberry, lime and coconut pops by WW

Raspberry, lime and coconut pops

2
Points®
Total Time
12 hr 10 min
Prep
10 min
Serves
8
Difficulty
Easy

Ingredients

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)

Light canned coconut milk

1 cup(s), (250ml)

Vanilla bean paste

2 tsp

Frozen raspberries

⅔ cup(s), (80g) partially thawed

Lime rind

2 tsp, finely grated

Instructions

  1. Blend yoghurt, coconut milk, vanilla and ½ cup (60g) raspberries in a blender for 30 seconds or until smooth. Add rind and blend until just combined.
  2. Using a fork, mash remaining raspberries in a bowl. Divide mashed raspberries among eight ⅓-cup (80ml) capacity ice-block moulds. Pour yoghurt mixture evenly over raspberries. Insert an ice-block stick into each mould. Freeze overnight. Serve.

Notes

TIP: You can add 45g granola (contains gluten) or 1 small banana to the blender in Step 1. Swap it: Coconut milk for almond milk (contains nuts) or oat milk.

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