FROZEN YOGHURT POPSICLES WITH RASPERRY HONEY JAM RECIPE
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
½ 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.
Method
1. 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 in to 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.
