Raspberry-yogurt ice lollies
Who doesn’t love dessert on a stick? These frozen treats take the classic berries-and-cream combo and bring in notes of coconut and lemon.
0% fat natural Greek yogurt
Reduced fat coconut milk, tinned (9% Fat)
3 tablespoon(s), level
Lemon Juice, Fresh
1 zest(s) of 1
- In a food processor, blitz the berries until smooth. Set a fine-mesh sieve over a medium bowl. Strain the purée into the bowl, pressing to extract as much juice as possible. Discard the seeds.
- In the processor bowl, blitz the raspberry purée, banana, yogurt, coconut milk, honey, and lemon zest and juice until smooth.
- Divide the raspberry mixture among 8 x 60ml ice lolly moulds. Insert a wooden craft stick into the moulds, then cover with cling film. Freeze for 4 hours or until the mixture is firm.
- To serve the ice lollies, dip the bottom of each mould into hot water for about 10 seconds to loosen then remove from the moulds.