raspberry swirl popsicles

  • 1½ cups (420g) Greek-style yoghurt
  • 2 teaspoons vanilla extract
  • ¾ cup (120g) icing sugar, sifted
  • 125g fresh raspberries
  • 180g white chocolate, melted
  • 1 tablespoon vegetable oil
  • 1 tablespoon pistachios, finely chopped
  1. Place the yoghurt, vanilla and ½ cup (80g) of the sugar in a medium bowl and mix to combine. Place ¼ cup (70g) of the yoghurt mixture, raspberries and remaining sugar in a separate bowl and, using a hand-held stick blender, blend until smooth. 
  2. Pour the raspberry mixture and remaining yoghurt mixture, in alternate layers, into 8 x 80ml-capacity popsicle moulds and swirl with a butter knife. Insert popsicle sticks and freeze for 6 hours or overnight until set. 
  3. Place the chocolate and oil in a small bowl and mix well to combine. Remove the popsicles from the moulds and, working quickly, dip each popsicle into the chocolate. Immediately sprinkle with pistachios, place on a tray lined with non-stick baking paper and freeze for 15 minutes. 
  4. Serve immediately or keep frozen until ready to serve. Makes 8. 
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