Raspberry Yoghurt Ice Pops
Inspired by techniques from Serious Eats.
Tangy strained yoghurt ice pops rippled through with a cooked raspberry purée.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 2000 ml stainless steel saucepan
- heatproof spatula
- blender
- fine sieve
- small and medium bowls
- whisk
- jug
- six 90 ml moulds and sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 166 kcal |
| Protein | 3 g |
| Carbohydrate | 29.2 g |
| of which sugars | 26.3 g |
| of which free sugars | 23.3 g |
| Fat | 4.8 g |
| of which saturates | 2.7 g |
| Fibre | 2.4 g |
| Salt | 0.16 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Raspberry purée
- 225 g fresh or frozen raspberries
- 85 ml water
- 85 g caster sugar
- ¼ tsp orange juice
- 0.5 g fine sea salt or table salt a pinch
Yoghurt base
- 155 g strained full-fat Greek yoghurt (5% fat)
- 55 g caster sugar
- 55 ml double cream
- ½ tsp orange juice
- 0.5 g fine sea salt or table salt a pinch
- 1
Simmer. Simmer 225 g raspberries with 85 ml water, 85 g caster sugar, ¼ tsp orange juice and a pinch of salt, stirring now and then, for about 10 min until broken down and slightly thick, then cool for 30 min.
- 2
Blend. Blend for 15 s, then strain out the seeds through a fine sieve to give about 240 ml purée.
- 3
Whisk. Whisk 155 g strained yoghurt with 55 g caster sugar, 55 ml double cream, ½ tsp orange juice and a pinch of salt.
- 4
Combine. Whisk the raspberry purée through the yoghurt mixture.
- 5
Freeze. Pour into six 90 ml moulds, add the sticks and freeze for at least 4 h.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
