Yogurt Berry Popsicle

Ingredients

• 400 g raspberries
• 2 tbsp powdered sugar from cane sugar
• 2 tbsp lemon juice
• 100 g whipping cream
• 400 g yogurt (1.5% fat)

Instructions

1. 1.

   Wash and pat dry the raspberries. Blend half with lemon juice until smooth, then strain through a sieve.

2. 2.

   Whip the cream to stiff peaks and fold into the yogurt. Mix about one‑third of this yogurt mixture with half of the raspberry purée, chill together; gently combine remaining yogurt with the rest of the berries and pour into four popsicle molds. Freeze for about an hour.

3. 3.

   Add the raspberry purée on top, freeze another 30 minutes. Spread berry cream over it, insert a wooden stick in each, and freeze for an additional two hours.

4. 4.

   Remove from freezer about five minutes before serving and release from molds.