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Ingredients

Method

  • STEP 1

    Purée raspberries in a food processor along with icing sugar. Sieve to remove the seeds.

  • STEP 2

    Spoon half the Greek-style coconut yogurt into a bowl and stir in 2 tbsp of purée so it is stained pink.

  • STEP 3

    Spoon into lolly moulds, add the rest of the purée then the rest of the yogurt. Push in lolly sticks and freeze until solid.

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A star rating of 4.3 out of 5.3 ratings
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