|180 g||raspberries — frozen|
|3 Tbs||icing sugar|
|300 g||yoghurt — raspberry flavoured|
Place the raspberries in a blender with the icing sugar and 1 tbsp water and blitz until smooth.
Spoon mixture into ice lolly moulds until half full, top with raspberry ?avoured yoghurt. Insert sticks, place moulds in the freezer and allow to set.
Unmould and serve immediately
Words and image: Fairlady magazine
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