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!