Let’s face it: everyone loves a summer-time ice cream. There’s nothing quite like the race to finish a melting cone to get you smiling like a kid again. But as we all know, anything that tastes that good is rarely good for us and although one part ‘ice’, we can’t forget the second component to this summer treat – cream. For a healthy alternative, we love making Donna Hay’s raspberry pops as they provide just as many smiles with a lot less guilt.
2 cups (560g) plain Greek-style (thick) yoghurt
1 ½ cup (125ml) rice malt syrup*
1 teaspoon vanilla bean paste
2 cups (300g) frozen raspberries
1 ¼ cup 60ml) rice malt syrup*, extra
Place the yoghurt, rice malt syrup and vanilla in a bowl and mix to combine. Place ¼ cup (125ml) of the yoghurt mixture, the raspberries and the extra rice malt syrup in a blender and blend until smooth.
Layer alternate spoonfuls of the yoghurt and raspberry mixtures into 10 x 1/3 cup capacity (80ml) popsicle moulds. Swirl gently using a butter knife, insert popsicle sticks and freeze for 4-5 hours or until firm. Remove the pops from the moulds to serve.
Life in Balance is Donna Hay’s latest cookbook to hit the shelves. It presents a fresher, more healthy approach to eating with over 200 pages of feel-good recipes, mouth-watering imagery and interesting food facts. The perfect addition to any kitchen, it’s guaranteed to inspire everyone, from the novice at-home cook to the experienced chef.