- 8:20 Prep
- Makes 6
- Capable cooks
Refresh yourself with delectable icy poles, pairing fruit and other natural flavours in playful shapes.
Ingredients
- 1/2 cup frozen raspberries
- 1 1/2 cups Tamar Valley Greek Style Yoghurt
- 1/3 cup caster sugar
- 1/2 teaspoon vanilla essence
Equipment
- You will need a 6-hole, 125ml-capacity (each) ice-block mould.
Method
- Step 1Place raspberries, 1/2 cup yoghurt and 2 tablespoons sugar in a food processor or blender. Process or blend until smooth and sugar has dissolved (see note). Pour mixture into a 6-hole, 125ml-capacity (each) ice-block mould. Freeze for 2 hours or until firm.
- Step 2Place remaining yoghurt, sugar and vanilla in a small bowl. Stir until combined and sugar has dissolved. Pour over frozen raspberry layer, leaving 5mm at the top for expansion when freezing. Place lids on moulds. Freeze overnight or until frozen.
- Step 3Remove icy poles from moulds. Serve.
- Diabetes friendly
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
588 kj
Energy
4g
Fat Total
3g
Saturated Fat
1g
Fibre
4g
Protein
10mg
Cholesterol
39.2mg
Sodium
22g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
You can make these with fresh strawberries in place of the raspberries. They both go well with the creamy yoghurt.
Make sure the sugar has completely dissolved or icy poles will have a gritty texture.
Preparation time excludes overnight freezing time.
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas
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