Recipes by Diana Chavarro and Jason Sandell
Raspberry, Yoghurt and Kiwifruit lollies
Ingredients
- 250ml (1 cup) water
- 110g brown sugar
- 3 – 4 kiwifruit, peeled
- 15ml (1 tbsp) freshly squeezed lemon juice
- 160g fresh raspberries
- 250g good-quality doublecream Greek yoghurt
Instructions
1
In a pot over medium heat, combine the water and sugar and stir until the sugar has dissolved. Remove from heat and allow to cool to room temperature.
2
Add the kiwifruit, half of the syrup mixture and half of the lemon juice to a food processor and blend until smooth. Set aside. Repeat the same process with the raspberries.
3
Pour the raspberry mixture into the moulds, enough to fill them about one-third of the way. Freeze the mixture until 60 per cent solid, 2 – 3 hours. Carefully divide the yoghurt among the moulds until about two-thirds full. Freeze the mixture until 60 per cent solid, 2 – 3 hours. Finally, pour in the kiwifruit mixture until the moulds are full and freeze, 3 – 4 hours.
