Raspberry yoghurt ice-pops
1
Points®
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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