Frozen yoghurt popsicles with raspberry honey jam recipe

Publish Date
Friday, 24 February 2017, 10:25AM
Picture/Eleanor Ozich

Picture/Eleanor Ozich

Eleanor Ozich is a home cook who is hopelessly in love with food. She has written three cookbooks, best-selling My Petite Kitchen Cookbook, My Family Table, and Sweet Delights.

Here is her stunning recipe for yoghurt popsicles. For more delicious recipes, visit her blog here


Makes 8

I have been making popsicles — little, creamy indulgences that are perfectly rich without being particularly sweet. I begin with luxurious double cream, and stir in thick, Greek yoghurt. Plump little raspberries are gently crushed with a spoonful or two of my favourite Lumojo Manuka honey, earthy and beautiful with its subtle toffee flavour. I then layer dollops of each in to the popsicle moulds, and pop them in the freezer. Best enjoyed on a warm, sunny day.

For the jam layer
1 cup raspberries berries, fresh or frozen
¼ cup boiling water
2 Tbsp manuka honey*, gently melted over a double boiler
1 tsp pure vanilla extract
3 tbsp chia seeds

For the yoghurt layer
 cup thick natural yoghurt
2 Tbsp manuka honey*, gently melted over a double boiler
½ cup double cream

*I used Lumojo Manuka honey in this recipe. It's my go-to for recipes that do not require any heat. I'm in love with its delicious toffee flavours that linger on your taste buds.

Combine all jam ingredients in a small bowl, and stir until well combined. Put aside to set, about an hour or so.

2. Gently fold the natural yoghurt and melted honey into the double cream.

3. Spoon layers into each popsicle mould, and pop a wooden stick into the centre of each.

4. Freeze for at least 4 hours.

5. To serve, remove from the freezer and run the moulds under hot water for a few seconds to help loosen the popsicles. 

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