- 150g fresh raspberries
- 2 x 125g pots raspberry yogurt
- 2 tsp caster sugar
Blend the raspberries until smooth using a hand blender. Pour through a sieve into a bowl. Add the yogurt and sugar and stir until smooth. Pour into a jug, then pour into 6 plastic lolly moulds and freeze for 6 hours or overnight.
*Sponsored by Nelsons