Raspberry Yogurt Ice Pops

Some lovely ice pops for the end of the summer, when it's berry season!

Ingredients for 6 ice pops:
600 G (37.5 OZ) of biological full fat yogurt
300 G (18.75 OZ) of fresh raspberries
100 G (6.25 OZ) icing sugar
1 egg


Rinse the raspberries and remove the bad ones. Puree half of the raspberries with one tablespoon of icing sugar. Mix the egg with the rest of the icing sugar, until you have a thick white cream. Stir the mix into the yogurt.

Take 1/4 of the yogurt mixture and stir it through 1/3 of the raspberry puree. Mix the remainder of the yoghurt mixture with the non-mashed raspberries.

First pour a layer of yogurt with raspberries into the molds and put them in the freezer for one hour. Take them out and pour a layer of raspberry puree into every mold. Pour a final layer of yogurt raspberry puree on top. Insert a wooden stick into each mold and put them back in the freezer for at least 3 hours.