Raspberry yoghurt ice-pops
SmartPoints® value per serving
A great snack to enjoy with the kids. For variety, try substituting the raspberries for the same amount of hulled, chopped strawberries.
No-fat, no added sugar vanilla yoghurt
¾ cup(s), or frozen (90g)
- 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.
- Spoon mixture into ten ¼ cup (60ml) capacity ice-cream moulds. Insert ice-cream sticks and freeze for 4 hours or until frozen.
- 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.