Raspberry, lime and coconut pops
12 hr 10 min
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
Light canned coconut milk
1 cup(s), (250ml)
Vanilla bean paste
⅔ cup(s), (80g) partially thawed
2 tsp, finely grated
- 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.
- 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.
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.