Raspberry Coconut Ice-lollies
Ingredients (makes 8):
- 150g raspberry
- 4 tbsp icing sugar
- 450g coconut flavoured Greek-style yogurt
- Purée raspberries in a food processor along with icing sugar. Sieve to remove the seeds.
- Spoon half the Greek-style coconut yogurt into a bowl and stir in 2 tbsp of purée so it is stained pink.
- Spoon into lolly moulds, add the rest of the purée then the rest of the yogurt. Push in lolly sticks and freeze until solid.
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