Raspberry yogurt ripples recipe

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  • Serves 4
  • 10 mins to prepare and 3 mins to cook
  • 150 calories / serving
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Mix the yogurt with two tablespoons of crème fraîche and one tablespoon of honey.

Blend frozen raspberries separately with a tablespoon of honey until smooth. For an extra smooth ice pop, strain the mixture through a sieve to remove any seeds.

Fill the lolly moulds, alternating between the fruit puree and the yogurt mixture, and freeze with a stick in the centre. If you don’t have ice cream moulds try using small paper cups. Serve with nuts, or try sprinkles as a child friendly alternative.

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  • Ingredients

  • 4 tbsps Onken Natural Set Yogurt
  • 2 tbsps Crème fraiche
  • 2 tbsps runny honey
  • 150g frozen raspberries
  • Selection of chopped nuts for dipping (optional)
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  • Calories
    150
    7%
  • Sugar
    12g
    13%
  • Fat
    10g
    14%
  • Saturates
    6g
    30%
  • Salt
    0g
    0%
of an adult's Reference Intake daily amount.
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