Raspberry, lime and coconut pops
2
Points®
Total time: 12 hr 10 min • Prep: 10 min • Cook: 0 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.
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