Raspberry Yoghurtpops (for children to make)

Ingredients

1 pint raspberries

1/2 cup granulated sugar

1 1/4 cups water

1/2 cup cream (heavy or light)

1 tablespoon lemon juice

1 cup vanilla yoghurt

8 small waxy paper cups

8 Popsicle sticks

 

Recipe

• In a blender, puree 1 pint of the raspberries with the sugar and water.
• Use a jelly bag or sieve to strain out the seeds (this should yield about 2 cups of pulp).
• Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix.
• Meanwhile, stir the lemon juice into the rest of the raspberry puree. Now you should have two containers of raspberry sauce - one that's deep red and another that's creamy pink. Chill both sauces.
• In a bowl, stir together the vanilla yoghurt and the remaining raspberries.
• Pour the mixture into the paper cups until they are about half full.
• Set the cups in an 8- inch square pan (for ease in transferring them in and out of the freezer).
• Cover each cup with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the mixture.
• Freeze until set (about 2 hours).
• Remove the foil and pour a layer of the deep red puree on top of the frozen yoghurt.
• Freeze again until solid (about 2 hours).
• Finally, pour a layer of the raspberry cream mixture into each cup and freeze until solid.
• To serve, peel the cups away from the creamsicles.

 

 

 

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