Preparation

1

Step 1

Wash the raspberries and put them in a saucepan. Add the sugar and water. Bring to the boil and let the raspberries break down. Mix the cornflour with a little water until smooth and add to the raspberries. Simmer briefly while stirring, then pass through a sieve and leave to cool. In the meantime, mix the yoghurt and sugar. Stir in two tablespoons of the raspberry sauce. Whip the cream until stiff and fold in. Using a teaspoon, spread some raspberry sauce into the ice lolly moulds, this will create a nice pattern later. Then pour in the yoghurt mixture and finally spread the raspberry sauce on top again. Depending on the height of the ice lolly moulds, you can insert the lolly sticks directly into them and put them in the freezer immediately. Otherwise, let the mixture partly freeze and then insert the ice cream sticks. Allow to freeze completely.

For the recipe, you'll need:

Ingredients

Portions

9

Food

  • 250.0 g Raspberries
  • 1.0 tbsp Sugar
  • 50.0 ml Water
  • 1.0 tsp Cornflour
  • 600.0 g Natural yoghurt
  • 5.0 tbsp Sugar
  • 200.0 g Cream