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The perfect summer treat!
To make each puree: separately blend berries and sugar in a food processor, strain through a sieve, set aside.
To make yogurt mixture: place all ingredients in a bowl, whisk until combined.
To assemble: pour a few teaspoons of raspberry puree into each 200ml popsicle mould, do the same with the yogurt mix and then the blackberry puree to give 3 layers.
Repeat sequence to create more layers.
Gently swirl the layers with a wooden skewer. Cover moulds, insert sticks and freeze for 2 hours or until frozen.
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