Raspberry swirl popsicles
THIS ICY TREAT WILL BE A HIT WITH YOUR FAMILY
M aster this refreshingly ice-cold popsicle recipe and you’ll be all set for summer. 1½ cups (420g) Greek-style yoghurt 2 teaspoons vanilla extract ¾ cup (120g) icing sugar, sifted 125g fresh raspberries 180g white chocolate, melted 1 tablespoon vegetable oil 1 tablespoon pistachios,
STEP 1 Place the yoghurt, vanilla and ½ cup (80g) of the sugar in a bowl and mix to combine. Place ¼ cup (70g) of the yoghurt mixture in a separate bowl, add the raspberries and remaining sugar and, using a handheld stick blender, blend until smooth. STEP 2 Pour the raspberry mixture and remaining yoghurt mixture, in alternate layers, into 8 x 80ml-capacity popsicle moulds, then swirl with a butter knife. Insert popsicle sticks and freeze for 6 hours or overnight until set. STEP 3 Place the chocolate and oil in a small bowl and mix well to combine. Remove the popsicles from the moulds and, working quickly, dip each popsicle into the chocolate. Immediately sprinkle with the chopped pistachios, place on a tray lined with non-stick baking paper and freeze for 15 minutes. STEP 4 Serve immediately or keep frozen until ready to serve. Makes 8.