Raspberry, Yoghurt and Kiwifruit lollies

November 10, 2013 (Last Updated: January 11, 2019)

Recipes by Diana Chavarro and Jason Sandell

Raspberry, Yoghurt and Kiwifruit lollies

Serves: 8 – 10 (80ml each)
Cooking Time: 10 minutes + 7 – 10 hours, to freeze

Ingredients

  • 250ml (1 cup) water
  • 110g brown sugar
  • 3 – 4 kiwifruit, peeled
  • 15ml (1 tbsp) freshly squeezed lemon juice
  • 160g fresh raspberries
  • 250g good-quality doublecream Greek yoghurt

Instructions

1

In a pot over medium heat, combine the water and sugar and stir until the sugar has dissolved. Remove from heat and allow to cool to room temperature.

2

Add the kiwifruit, half of the syrup mixture and half of the lemon juice to a food processor and blend until smooth. Set aside. Repeat the same process with the raspberries.

3

Pour the raspberry mixture into the moulds, enough to fill them about one-third of the way. Freeze the mixture until 60 per cent solid, 2 – 3 hours. Carefully divide the yoghurt among the moulds until about two-thirds full. Freeze the mixture until 60 per cent solid, 2 – 3 hours. Finally, pour in the kiwifruit mixture until the moulds are full and freeze, 3 – 4 hours.

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