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Photo of Raspberry yoghurt ice-pops by WW

Raspberry yoghurt ice-pops

1
Points® value
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
10
Difficulty
Easy
A great snack to enjoy with the kids. For variety, try substituting the raspberries for the same amount of hulled, chopped strawberries.

Ingredients

Egg white

1 medium

Caster sugar

1 tbs

Vanilla yoghurt, 99% fat-free, no added sugar

300 g

Fresh raspberries

¾ cup(s), or frozen (90g)

Instructions

  1. Use an electric beater to beat egg white in a small bowl until soft peaks form. Add sugar and beat until thick and glossy. Fold through yoghurt and raspberries.
  2. Spoon mixture into ten ¼ cup (60ml) capacity ice-cream moulds. Insert ice-cream sticks and freeze for 4 hours or until frozen.
  3. To serve, dip moulds into hot water for 5–10 seconds and gently ease the ice-pops out of the moulds. A great snack to enjoy with the kids.

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