Happy New Year!
We’re back in the kitchen and couldn’t be more thrilled to be sharing our latest creation…raspberry swirl popsicles!
Grace has been requesting more popsicles since our last mango popsicle cooking adventure.
But this time our popsicles had to be pink! And ‘swirly mama’!
So after a little recipe testing we came up with these beautifully swirled and oh so pink raspberry swirl popsicles.
The mix of creamy maple and vanilla scented frozen yoghurt against the tart raspberry swirls is perfection. And exactly what’s needed this time of year! #hottestsummerEVER
Both Grace and Harry had the best time making these icy treats and I know your kids will too!
From measuring the ingredients, pressing the buttons on the blender to filling the popsicle moulds – there is so much fun to have!
To make your own raspberry swirl popsicles simply…
Begin by washing and drying your hands with your child.
Set them up safely at the kitchen bench OR small table. My kids feel confident stating on stools – but when they were younger I would pop their kids sized table into the middle of the kitchen and get them to work at the table.
Read the recipe together and collect the ingredients needed – naming them as you go.
Ask your little one to spoon 1 1/2 cups of greek yoghurt into the measuring cup.
Ask your little one to tip the yoghurt into the blender jug.
Next – ask your little one to measure 1 teaspoon vanilla bean paste [or extract] and add to the jug.
Next – ask your little ones to measure 1/4 cup maple syrup and add to the jug.
Together measure 1/2 cup milk and add to the jug.
Pop the lid onto your blender and blitz until smooth.
Pour the mixture into a bowl.
Measure 1 cup of the yoghurt mixture and place back into the jug of the blender.
Measure 1 1/2 cups of raspberries [we used frozen] and add to the jug.
Pop the lid back onto the jug and blitz until smooth.
Pour the raspberry mixture into a separate bowl.
Ask your little one to spoon the mixtures into your popsicle moulds [alternating layers]. Don’t worry if it gets a little messy or the layers mix – that’s what makes them beautiful.
Harry ditched us at this point to go find his dinosaurs….lol.
Arm your little one with a butter knife and ask them to gently swirl it through each popsicle to create ripples.
Ask your child to press the wooden sticks half way into the moulds.
Place the popsicles into the freezer for 4-5 hours or until frozen.
Run moulds under a little hot water to easily remove the popsicles. Enjoy. X
- 1½ cups (375 ml) greek yoghurt
- ¼ cup (60 ml) milk
- 1 teaspoon vanilla bean paste [or extract]
- ¼ cup (60 ml) maple syrup
- 1½ cups (190 grams) raspberries, frozen
- Place the yoghurt, milk, vanilla and maple syrup into the jug of a blender. Blitz until smooth. Pour the mixture into a large bowl. Place 1 cup (250 ml) of the yoghurt mixture back into the blender jug, add the raspberries and blitz again until smooth. Spoon both mixtures [alternating layers] into popsicle moulds. Use a butter knife to swirl the mixtures together slightly. Place into the deep freeze for 4-5 hours or until frozen and set. Run moulds under hot water to easily remove popsicles. Enjoy X
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