Raspberry and Blackberry Yoghurt Swirl Popsicles

Ingredients

Raspberry puree

• 125g raspberries
• 2 tablespoons caster sugar

Blackberry puree

• 125g blackberries
• 2 tablespoons caster sugar

Vanilla yogurt mixture

• 2 cups (500ml) Greek style natural yogurt
• ¼ cup (55g) caster sugar
• ½ teaspoon vanilla extract

Method

1. To make each puree, separately blend berries and sugar in a food processor, strain through a sieve, set aside.
2. To make yogurt mixture, place al ingredients in a bowl, whisk until combined.
3. To assemble, pour a few teaspoons of raspberry puree into each 200ml popsicle mould, do the same with the yogurt mix and then the blackberry puree to give 3 layers. Repeat sequence to create more layers.
4. Gently swirl the layers with a wooden skewer. Cover moulds, insert sticks and freeze for 2 hours or until frozen.

Recipe sourced from Fresh Aussie Raspberries and Blackberries. Click here for direct link to recipe