Raspberry and blackberry ripple lollies

Serves: 6

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Total Time: 20

Prep Time: 20

• 250 ml blackberry purée
• 250 ml fresh raspberry purée
• 250 ml thick Greek-style yoghurt
• 9 tablespoon(s) icing sugar

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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