Raspberry ice lollies

Name: Raspberry ice lollies
Total time: 15 min
Cuisine: British
Ingredients: 300g frozen raspberries; 200g coconut yoghurt; 2 tbsp maple syrup; 2 tbsp lemon juice; 50ml water

Bright pink lollies made from just fruit and coconut yoghurt. Smooth, tangy and brilliant on a hot day.

Time15 min plus freezing
LevelEasy
Costabout £0.48 a head

6 servings

Ingredients

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300 gfrozen raspberries
200 gcoconut yoghurt
2 tbspmaple syrup
2 tbsplemon juice
50 mlwater

Method

1
Let the raspberries thaw for 10 minutes so they blend easily.
2
Put the raspberries, coconut yoghurt, maple syrup, lemon juice and water in a blender. Blitz until completely smooth.
3
Taste it. It should be sweet and a little tart, as freezing dulls the flavour. Add a little more syrup if you like.
4
Pour through a sieve if you want to remove the seeds.
5
Fill 6 lolly moulds, add the sticks and freeze for at least 5 hours, or overnight.
6
To release, run the moulds under warm water for 10 seconds and gently pull.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.