Raspberry and Coconut Yoghurt Pops

These healthy summery treats are great for a warm night and provide a good source of calcium, vitamin C and dietary fibre. They contain no added sugar and are low in fat and sodium too - perfect for a guilt free Valentine’s Day treat!
Serves
6
Difficulty
Intermediate
Category
Dessert
Gluten Free
No
Dairy Free
No
Vegan
No
Vegetarian
Yes
Total Time
20 Minutes

Ingredients

  • 500g fresh raspberries, (or frozen also suitable)
  • 2 tbsp. Stevia granules
  • 1 cup low fat Greek yoghurt, plain
  • 1 Tb shredded coconut
  • 1/4 cup reduced- fat milk
  • 1 tsp vanilla essence

Recipe requires icy-pole moulds (sold at most supermarkets)

Directions

  1. Place raspberries in a saucepan over a medium-high heat and bring to a simmer. Stir consistently for 7-8 minutes or until a jammy consistency. Remove from heat, mix with coconut and let cool to room temperature
  2. Whisk the yoghurt, milk and vanilla essence together
  3. Now assemble your yoghurt pops – spoon 1 large scoop yoghurt into icy-pole mould followed by 1 scoop of raspberry and coconut mixture and continue to layer yoghurt and berries in this way, finishing with a yoghurt layer until the moulds are full. Give them a light tap on the bench to remove any air bubbles
  4. Insert icy-pole sticks and place in freezer. Freeze until solid, at least six hours, and enjoy as a cool, summery treat!
Nutritional Information
Per Serving (201g) Per 100g
Energy (kj) 521.9 257.2
Protein (g) 5.4 2.7
Fat (g) 4.2 2.1
Saturated fat (g) 2.8 1.4
Carbohydrates (g) 14.6 7.2
Sugars (g) 12.2 6.1
Fibre (g) 2.0 1.0
Sodium (mg) 45 22
Calcium (mg) 89 44
Vitamin C (mg) 56 28


 
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