BEETROOT AND RASPBERRY YOGHURT POPS
BEETROOT & RASPBERRY YOGHURT POPS
Makes 6
You will need to begin this recipe the night before
Prep time: 10 mins plus overnight freezing
INGREDIENTS
500g Greek yoghurt
1 tsp vanilla bean paste
120g icing sugar mixture
2 tbsp Yumi’s Roasted Beetroot dip
125g raspberries
METHOD
Combine yoghurt, vanilla and icing sugar in a bowl, mixing well.
In another bowl combine dip and most of the raspberries (reserve about 9 berries). Use a fork to smoosh the raspberries and combine with the dip. Add about ¼ cup of the yoghurt mixture to the berry mixture and mix well.
Arrange reserved berries into 6x80ml capacity popsicle moulds. Alternate spoonfuls of the plain yoghurt mixture and berry yoghurt mixture until the moulds are full. Insert sticks then freeze overnight or until frozen hard.Remove popsicles from moulds to serve.
