Strawberry raspberry yoghurt popsicle
I believe it is looking to be ‘the story of my life ‘ ; everytime I want to make a nice and summery recipe, it starts to rain. What can we learn from this? a. I should not be thinking up any more summery recipes b. some things are hard to plan or c. Life’s hard.. 😉 And let’s be honest, it really doesn’t matter at all. A good icecream can be eaten anytime, any place. Even when the rain is pouring down or when the birds are falling of the roof because it is so hot. And – as a bonus – these icecream are fairly healthy as well. If you’ve been following me for a while you might have noticed that I have a love for icecream with yoghurt.
So much so that I have never made a ‘normal’ icecream yet. Partially because I hare a weird fear to make that creamy mixture with eggs and all.. (if they are struggling on masterchef, than it might go horribly wrong when I try!) and partially because I am simply a fan of yoghurt icecream. Add fresh fruit and you have the ultimate and healthy summer snack. Because other than yoghurt, strawberries, raspberries and a bit of honey this has nothing else in it. Don’t use thin skinny yoghurt here as that is too sour. So a good fullfat Greek yoghurt is perfect or you can use soy yoghurt if you have a dairy intolerance.
I had never made popsicles in any other shape than the standard popsicle moulds I have and that you can find in most stores, but this seemed to be the opportunity to try a regular cup. And that is so simple! These are made in two different moulds; regular paper cups and the small tin forms I use to make pannacotta.
I was afraid they would be easy to take out of the moulds but it was so simple! I am now getting all sorts of visions of popsicles in all sort of diferent shapes and sizes! Had I known…. Just dip them in warm water very briefly, gently twist the wooden stick and it should come undone.
This post was made possible by Yoghurt Barn
Strawberry raspberry yoghurt popsicles
- 350 gr Greek yoghurt
- 100 gr fresh strawberries
- 50 gr raspberries
- 1 tbsp of honey
- Mix the yoghurt and the honey together and blend well. Put the cleaned fruit into a bowl and mash with a fork. It's ok if you have some chunks left.
- Put the fruit mix into the yoghurt and just stir a few times. You don't want to overmix and have a completely pink mix, it should be marbled with pink.
- Scoop the mix into your forms of your choice, but make sure not to fill it all the way to the top as that will be too much. Half way is fine.
- Put the cups into the freezer.
- After an hour take them out of the freezer and stick the wooden stick into the center of the icecream. it should have firmed up enough to be able to hold the stick at this point.
- put back in the freezer for at least another three hours before eating.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Exquisite and wonderfully refreshing!
Thanks so much Rosa!
I make ice cream all the time but I’ve never made a popsicle like this. I think this sounds delicious.
Oh, I love the idea of these ice cream popsicles! And the recipe is so easy! My kind of dish. 😉 Thanks for this.
Rain doesn’t have to put a damper on summer fun, especially when you have such a delightful seasonal treat like these pops! Besides, all the rain helps grow even better, sweeter summer fruits, so it’s actually a great thing for cooks, bakers, and eaters alike. 🙂
That is so very very true Hannah… Without rain everything would be scorched and dry and dead probably.. Of course after today, where we had rain 24/7 I could do with a little sunshine too!
great healthy frozen treat!
I made them with the added mint sugar,…they were very scrumptious & superb. Mmmmmmmm,….all over again.
Ah yum! I still have some leftover in the freezer.. Just waiting for the rain to stop (so I have an excuse to eat them.. Haha)
awesome! Even here In Australia in winter time, Id love these no matter what the season! Yum! Thx Simone! I love following your blog! xx