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Prep
5m
Cook
5m
Total
10m
Prep
5m
Cook
5m
Total
10m
Ingredients
Method
Turn cooking mode on
Step 1
Combine all of the ingredients into a bowl and mix well, using your spoon to break the raspberries up as you mix.
5 tbsp Greek yoghurt
1/2 tbsp Maple syrup
1 handful Frozen raspberries
Step 2
Line a baking tray with parchment paper, and spoon the yoghurt on top, making 4 even blobs and leaving a little of the yoghurt mixture left in the bowl. Make sure they’re well spaced out to make room for the popsicle sticks.
Step 3
Use the back of the spoon to spread the yoghurt mixture slightly, then place the popsicle sticks on centrally top of the yoghurt, leaving enough stick for a handle.
Step 4
Add a tiny bit more yoghurt mixture on top of the stick and use the back of the spoon to smooth it out, covering the popsicle stick.
Step 5
Freeze for at least 30 minutes before serving.
For
4
M
I
5
tbsp
Greek yoghurt, heaped
1/2
tbsp
Maple syrup
1
handful
Frozen raspberries
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