The last of the peach yoghurt ice pops…
- 125 gr fresh (or defrosted) raspberries
- 3-4 tablespoons of sugar
- 250 ml Greek yoghurt
- 75 ml water
Put the raspberries and the water in a blender, and then run the result through a sifter to get the seeds out (this takes a lot longer than you’d think, seriously). Heat up the raspberry pulp in a small pan with the sugar, and wait for it to boil. Stir until all the sugar has dissolved and boil for about 1-2 minutes. Let it cool off, mix it with the yoghurt and fill up your ice pop mould.
Couple of hours later… Tadaaah!
- one mango
- juice from one orange
- about two tablespoons of liquid honey
Put it all in a blender (mango in pieces, without skin and stone, obviously) or use an immersion blender (which is what I did, because I was impatient and my mango wasn’t completely ripe yet) and pour the result into whatever popsicle freezer mould you have. The recipe said it would make four to six ice pops, but I had a massive mango so I got eight. They need about two hours in the freezer (perhaps a little more, I only checked after five hours), and you’re done! :D