Raspberry ripple pops

Warmer days call for sweet, refreshing treats, and what could be better than homemade Raspberry Ripple Pops? These delightful frozen yoghurt popsicles are a guaranteed hit with children (and adults, too!), offering a burst of fruity flavour and creamy coolness in every bite. Forget store-bought icy poles loaded with questionable colours and flavours – these pops are made with real raspberries, tangy lemon, and creamy Greek yoghurt, making them a healthier and much tastier alternative. Plus, the fun ripple effect created by swirling the raspberry mixture through the yoghurt adds a touch of fun that little ones will adore.

Creating these pops is a fun and easy kitchen activity. As always, we encourage you to involve your children in the making of these. They do require a little patience, as they need to freeze overnight. Imagine the smiles on your children’s faces when they finally get to enjoy their homemade frozen treats on a hot afternoon! You can mix up the flavours in your pops, too. While this recipe focuses on raspberries, you can easily substitute other berries like strawberries, blueberries, or even a mix of your favourites. The flexibility of this recipe means you can tailor it to your family’s preferences and take advantage of seasonal fruits. They will store in the freezer for up to a week, so it can be handy to create a batch for the next warm spell.

Raspberry ripple pops – Makes 6

These raspberry ripple frozen yoghurt treats are a warm-weather favourite for kids of all ages. These need to be prepared at least a day ahead. Prep time is about 15 minutes.

Ingredients

150 grams fresh or frozen raspberries
1 tablespoon lemon juice
2 tablespoons honey
1 vanilla bean
1 cup (280g) Greek-style yoghurt
1 teaspoon finely grated lemon rind
1½ tablespoons honey, extra

Method

Place the raspberries, juice and honey in a medium bowl; crush the berries using a fork. Spoon 1 tablespoon of the raspberry mixture into the base of each of six ⅓ cup (80ml) dariole moulds or paper cups. Freeze for 1 hour or until firm.
Meanwhile, split vanilla bean in half lengthways; scrape seeds into a medium bowl. Whisk in yoghurt, rind and extra honey until combined. Fold in remaining raspberry mixture to form a ripple effect.
Divide the mixture between the moulds; insert a pop stick into each. Freeze overnight.
Dips moulds quickly in hot water; turn out.

Notes:

You will need to begin this recipe a day ahead. You will need 6 popsicle sticks. It will be easier to finely grate the rind from the lemon before you squeeze the juice.
Pops can be made up to a week ahead.
You can substitute the raspberry for another berry of your choice.

Made with real ingredients, are the perfect warm day treat. With a simple dip in hot water, your vibrant Raspberry Ripple Pops are ready to brighten any day. Remember, you can swap berries around to mix things up and create different flavoured pops. These popsicles are a good one to share with friends and family, too. We highly recommend planning in advance, as you will also need to source 6 popsicle sticks and have enough time for them to freeze.

We hope you enjoy this fun, refreshing recipe. Want to know more about the food that we prepare at Sydney Early Education Centres? We’d love to welcome you for a tour and show you all that we have to offer at our Service.