Rasp­berry swirl pop­si­cles


Sunday Herald Sun - Stellar - - Class -

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.

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