Yoghurt Lollies

Serves 6

1 punnet raspberries, rinsed and dried (other berries and soft fruit such as peaches and nectarines can also be used.)
50 g (¼ cup) Huletts Castor Sugar, or to taste
625 ml (2½ cups) full cream plain yoghurt
30 ml (2 T) Huletts Castor Sugar
A mould such as the one displayed in the picture is obtainable at Woolworths.
6 ice cream spoons
cooking spray
  1. Place the raspberries in a saucepan over medium heat and cook for 3-4 minutes.
  2. Add the 50g (¼ cup) of castor sugar while stirring. Cook for a further minute and allow to cool before refrigerating.
  3. Sweeten the yoghurt with the 30 ml (2 T) castor sugar.
  4. Spray the moulds with cooking spray.
  5. Spoon 100 ml yoghurt into each mould. Spoon the raspberry mixture on top of the yoghurt. Place in deep freeze to set.
  6. When halfway set, place the ice cream spoon in the centre of the lolly and leave in deepfreeze until frozen.
  7. Remove from freezer a few minutes before serving.