Raspberry-and-blackberry-yoghurt-swirl-popsicles

Raspberry puree

  • 125g raspberries
  • 2 tablespoons caster sugar

Blackberry puree

  • 125g blackberries
  • 2 tablespoons caster sugar

Vanilla yogurt mixture

  • 2 cups (500ml) Greek style natural yogurt
  • ¼ cup (55g) caster sugar
  • ½ teaspoon vanilla extract

To make each puree, separately blend berries and sugar in a food processor, strain through a sieve, set aside.

To make yogurt mixture, place al ingredients in a bowl, whisk until combined.

To assemble, pour a few teaspoons of raspberry puree into each 200ml popsicle mould, do the same with the yogurt mix and then the blackberry puree to give 3 layers. Repeat sequence to create more layers.

Gently swirl the layers with a wooden skewer. Cover moulds, insert sticks and freeze for 2 hours or until frozen.