Raspberry and blackberry ripple lollies

250ml (9fl oz) blackberry purée
250ml (9fl oz) fresh raspberry purée
250ml (9fl oz) thick Greek-style yoghurt
9tbsp icing sugar

Juicy ice lollies are a great freezer standby for long, hot summer afternoons – and they're healthy, too

In short	Preparation time: 20 mins Serves: 6 people Course: Desserts
Nutrition (per portion)	165 calories 5g fat (3g saturates)

Method

1 Place the blackberry purée, raspberry purée and yoghurt in separate bowls and add 3tbsp of icing sugar to each one. Stir well.

2 Layer a couple of spoonfuls of the fruit purée and yoghurt mixes into 6 ice-lolly moulds, then carefully insert the lolly sticks into the centre of each one. Freeze for 6-8 hours, or until firm.

3 To serve, dip the moulds in warm water for a few seconds and gently ease the lollies out.

Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Field

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What are tags?

al fresco | blackberries | desserts | raspberries | SHE

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