Name: Raspberry and vanilla yoghurt ice-blocks
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1/4 cup low-gi cane sugar; 1 vanilla bean, split; 3/4 cup water; 300 gram frozen raspberries; 2 2/3 cup low-fat plain yoghurt

Raspberry and vanilla yoghurt ice-blocks

Make your own ice-blocks at home with these delicious raspberry and vanilla yoghurt popsicles. They're fun to make with the kids and perfect for a hot summer day.

Makes 14 Item

Prep

20M

Cook

Marinate

12H

Total

25M

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Ingredients

1/4 cup low-gi cane sugar

1 vanilla bean, split

3/4 cup water

300 gram frozen raspberries

2 2/3 cup low-fat plain yoghurt

Method

1.Combine vanilla bean, sugar and water in a small saucepan; stir over low heat for 4 minutes or until sugar is dissolved. Bring to the boil without stirring; reduce heat, simmer for 10 minutes or until syrupy.

2.Remove vanilla bean; cool. Blend cooled syrup and raspberries until smooth. Very gently swirl in yoghurt.

3.Pour into fourteen 2 ⅓ cup (80ml) ice-block moulds. Freeze overnight or until firm.

Don’t stir the yoghurt into the raspberry mixture or you will lose the marbled effect. It will swirl naturally when you pour the mixture into the moulds. Use a skewer to swirl it once in the moulds, if necessary. You could use frozen strawberries, cherries or mango.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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