Preparation

1

Step 1

Wash the raspberries and place them in a pot.

2

Step 2

Add sugar and water. Bring to a boil and let the raspberries break down.

3

Step 3

Mix the cornstarch with a little water until smooth, then add it to the raspberries. Simmer briefly while stirring, then strain through a sieve and let cool.

4

Step 4

Meanwhile, mix the yogurt and sugar. Stir in two tablespoons of the raspberry sauce. Whip the cream until stiff and fold it in.

5

Step 5

Use a teaspoon to spoon a little raspberry sauce into the ice pop molds—this will create a pretty pattern later. Then pour in the yogurt mixture and finish by spooning more raspberry sauce on top. Depending on the height of the ice pop molds, you can insert the ice pop sticks directly into them and place them in the freezer right away.

6

Step 6

Otherwise, let the mixture freeze, and only then insert the popsicle sticks. Let it 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