Raspberry Yoghurt Pops

Serves 10


  • 300g Creative Gourmet frozen Raspberries
  • 1 ½ cups 98% fat-free creamy vanilla yoghurt


  1. Place frozen raspberries onto a tray and leave to slightly defrost at room temperature 10-15 minutes or until just soft.
  2. Place yoghurt and berries (in this order) into the blender. Blend until smooth (you may need to stop the blender and stir the mixture). Spoon mixture into 10 x 1/3 cup ice-block moulds. Use a paddle-pop stick to gently swirl the mixture in the moulds to remove any air pockets. Insert a paddle-pop stick into each mould. Freeze for 6 hours or overnight until firm. Remove from the moulds and serve.


  • PER SERVE: 216kJ, protein 2.3g, total fat 0.8g (sat. fat 0.4g), cholesterol 4.3mg, carbs 8g, fibre 1.6g, sodium 27.1mg. GI Estimate: Low

Products Used In This Recipe