Raspberry coconut ices
- Sara Buenfeld
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Serves 8
Easy
Prep: 20 mins
Plus freezing
A star rating of 4.3 out of 5.3 ratingsRate
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A yummy treat on a hot day, get the kids to help make these yogurt-based lollies
Easily doubled
Easily halved
Freezable
Vegetarian
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Smoothie jellies with ice cream
A star rating of 4.2 out of 5.9 ratings
Ingredients
Nutrition
Units:
MetricUS
- 150g raspberry
- 4 tbsp icing sugar
- 450g coconut flavoured Greek-style yogurt
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
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step 1
Purée raspberries in a food processor along with icing sugar. Sieve to remove the seeds.
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step 2
Spoon half the Greek-style coconut yogurt into a bowl and stir in 2 tbsp of purée so it is stained pink.
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step 3
Spoon into lolly moulds, add the rest of the purée then the rest of the yogurt. Push in lolly sticks and freeze until solid.
Recipe from Good Food magazine, August 2007
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A star rating of 4.3 out of 5.3 ratings
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