Vanilla and blackberry yoghurt popsicles

Author: Liz Macri - Recipe Writer & Editor

Photographer: James Moffatt

See favs

Cool off with these vibrant pops layered with creamy yoghurt and berry purée. A refreshing snack that's as pretty as it is delicious—ideal for summer days.

Serves: 10 (makes 10 pops)

Time to make: 20 mins , + 6 hrs freezing

Hands-on time: 20 mins

Ingredients

More weights & measures

250g blackberries, fresh or frozen
½ cup frozen boysenberries (or more blackberries)
2 cups reduced-fat vanilla Greek-style yoghurt
10 x ¹⁄³-cup (80ml) ice-block moulds
10 ice-block sticks

Instructions

Stay Awake

1 In a blender, blitz berries.

2 Spoon half the yoghurt into the ice-block moulds.

3 Mix the remaining yoghurt through the berry purée. Divide berry yoghurt among moulds, spooning mixture gently over plain yoghurt layer. Insert ice-block sticks into mixture in moulds and
freeze overnight, or until firm.

Variations

Make it gluten free: Check Greek-style yoghurt is gluten free.

HFG tip

Prefer a smoother pop? Sieve the berry purée to remove the seeds.

Nutrition Info (per serve)

Calories 80 cal

Kilojoules 330 kJ

Protein 2.7 g

Total fat 1 g

Saturated fat .5 g

Carbohydrates 14 g

Sugar 13 g

Dietary fibre 2.4 g

Sodium 38 mg

Calcium 97 mg

Iron 0.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT