Boysenberry Yoghurt Pops
Gluten Free
Vegetarian
Serves 8 people
12 hrs min prep
- min cook
These Yoghurt Pops are a yummy school holiday treat. Get the kids to help you, but make sure you freeze the pops overnight. You will need a popsicle mould and wooden popsicle sticks for this recipe.
By Barker's
Ingredients
- Anathoth Farm Boysenberry Jam
- 500g Greek yoghurt
- 2 Tbsp Honey
- 1 tsp Vanilla bean paste
- White chocolate
- Plain biscuits, crumbeled, optional for decoration
Method
- With a knife, spread 1-2 tablespoons of Boysenberry Jam against the walls of each popsicle mould and freeze while you prepare the filling.
- To make the filling, whisk together yoghurt, honey and vanilla bean paste. Pour into moulds (you may get 6-8 popsicles depending on the size of your moulds). Freeze overnight.
- To dislodge popsicles from their moulds, fill a basin with hot (not boiling) water. Dip the moulds into the water, wiggling the sticks every few seconds, until the popsicles comes out of the moulds. Immediately return popsicles to the freezer while you prepare the topping.
- Heat white chocolate in the microwave on a low heat, in 30 second bursts, stirring until melted. Drizzle over the popsicles then quickly sprinkle with biscuit crumbs and serve immediately.
This Recipe Uses
Boysenberry Jam 455g
$6.89
455g
