Rocket ship–shaped multicoloured ice pops have been an ice cream truck favourite for decades. Ours get their colours from fresh berries. These pops are frozen in stages, so if you're using a mould that requires sticks, choose one without a top or cap that closes off the mould – you'll need to pour more mixture in after you've inserted the stick.
- Prep time 10 minutes
- Total time 2 hours & 15 minutes
Ingredients
Method
In blender or food processor, purée raspberries with 1 tbsp of the honey until smooth. Strain through sieve into bowl, pressing on solids. Divide purée among moulds, filling each one-third full. Insert sticks; freeze until almost firm, about 30 minutes.
Meanwhile, stir together yogurt, sour cream, vanilla and 1-12 tsp of the remaining honey. Pour over raspberry purée; freeze until almost firm, about 30 minutes.
In blender or food processor, purée blackberries with remaining honey. Strain through sieve into bowl, pressing on solids. Pour over yogurt mixture; freeze until firm, about 1 hour. (Make-ahead: Freeze for up to 3 days.)
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 1 g
- Sodium 8 mg
- Sugars 7 g
- Protein 1 g
- Calories 52.0
- Total fat 2 g
- Potassium 102 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 3.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 20.0
