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Raspberry, Yoghurt and Chocolate Popsicle

Easy as pie and twice as healthy. Try these pops and get an energy boost
5 from 3 votes


  • 200 gm frozen raspberries not defrosted
  • 150 gm plain or vanilla yoghurt
  • 2- 3 Tablespoons honey (depending on what yoghurt you use add more to taste)

Chocolate coating

  • 100 gm dark chocolate I used 65%
  • 1 Tablespoon glucose
  • 50 ml cream or milk, 1/4 cup
  • 20 gm Coloured sanding sugar for texture


  • Puree the first 3 ingredients till smooth and thick. Pour into a pop mould and freeze for several hours or overnight
  • Put the cream (or milk) glucose and chocolate into a bowl or jug and microwave till just melted , stir to combine. You can melt in a bowl over a double boiler.
  • Cool the chocolate till just warm. Place a lined baking sheet into the freezer to chill and loosen the pops keeping them in the freezer as you work. V
  • Very quickly dip each into the chocolate and sprinkle with sugar. Put back into the freezer to chill.