Raspberry ripple yogurt pops

Prep 0 h : 15 m
Cook 0 h : 0 m


  • 150g fresh or frozen raspberries

    1 tbsp lemon juice

    2 tbsp honey

    1 vanilla bean

    1 cup Greek-style yogurt

    1 tsp finely grated lemon rind

    1½ tbsp honey, extra


  • Place raspberries, juice and honey in a medium bowl; crush berries using a fork.

    Spoon 1 tbsp of the raspberry mixture into the base of each of six 80ml ramekins or paper cups.

    Freeze for 1 hour or until firm.

    Meanwhile, split vanilla bean in half lengthways, scrape seeds into medium bowl.

    Whisk in yogurt, rind and extra honey until combined.

    Fold in remaining raspberry mixture to form a ripple effect.

    Divide mixture between moulds; insert a pop stick into each.

    Freeze overnight.

    Dip moulds in hot water; turn out.