Berry Yogurt Popsicle
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Serves: 6
 
For the ultimate combo of cream and tang, use full fat Greek yogurt. Let the popsicle sit at room temperature before enjoying for a soft-serve consistency. Remember to take them out of the freezer just a bit before you want to eat these. The flavor is best when not too cold as you will not taste the creaminess of the yoghurt straight out of the freezer. A little patience is required!
Ingredients
  • 350 gr Greek yoghurt
  • 100 gr fresh strawberries
  • 50 gr raspberries
  • 1 tbsp of honey
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Put the cups into the freezer.
  5. 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.
  6. put back in the freezer for at least another three hours before eating.
Notes
This would also be really good with some mint sugar in it. Just blend a few mintleaves together with some sugar and add to the yoghurt before adding the fruit.
Recipe by Honest Cooking at https://honestcooking.com/berry-yogurt-popsicle/