Recipes by Diana Chavarro and Jason Sandell
Raspberry, Yoghurt and Kiwifruit lollies
- 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
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.
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.
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.