Raspberry yoghurt pops
8 hr 15 min
These icy pops are the perfect low SmartPoints snack on a hot Summer’s day. Fresh and fruity, with a touch of honey and coconut, they’re just as tasty as store bought options.
3 cup(s), (360g), thawed
1 medium, ripe, sliced
Light canned coconut milk
½ cup(s), (125ml)
¼ cup(s), (90g)
Fresh lemon rind
1 tsp, finely grated
99% fat-free plain Greek yoghurt
¾ cup(s), (180g)
- Process raspberries in a food processor until smooth. Strain raspberry purée through a fine-mesh sieve set overamedium bowl, pressing firmly to extract as much puree as possible. Discard seeds. Return strained purée to food processor, add banana, coconut milk, honey, lemon rind and juice. Process until smooth. Transfer to a jug and swirl through the yoghurt to create a marble effect.
- Pour mixture evenly into 8 ice-pop moulds. Insert a popsicle stick into each one. Cover and freeze overnight.
- To serve, dip base of each mould into hot water for a few seconds to loosen. Remove pops from moulds.
COOK'S TIPS: Make sure the banana is nice and ripe to maximise sweetness. Ice pop moulds are available from kitchenware shops and department stores.