Yogurt, raspberry, blueberry ice cream

Ingredients

• 150 g (1 cup)blueberries
• 125 g (1 cup)raspberries
• 50 g (4 tablespoons)sugar
• 30 ml (2 tablespoons)lemon juice
• 600 g (2½ cups)vanilla yoghurt
• 1 set for 12 ice lolliesice lolly moulds

Instructions

1. 1

   Cook the berries

   In one pan, combine the blueberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Cook for about 5 minutes. In a separate pan, combine the raspberries with the remaining 2 tablespoons of sugar and 1 tablespoon of lemon juice, and cook for 4–5 minutes.

2. 2

   Mix the blueberries

   Leave both fruit mixtures to cool. Stir the blueberries into ½ cup (about 120 g) of yoghurt and set aside.

3. 3

   Mix the raspberries

   In another container, stir the raspberries into ½ cup (about 120 g) of yoghurt.

4. 4

   Add raspberry layer

   Fill the first third of each mould with the raspberry-yoghurt mixture.

5. 5

   Freeze the first layers

   Freeze the moulds for 1 hour. Add plain yoghurt to fill the next third of each mould, then return them to the freezer for about 40 minutes.

6. 6

   Add blueberry layer

   Fill the final third of each mould with the blueberry-yoghurt mixture. Freeze for at least 1 more hour.

7. 7

   Release the lollies

   Run the moulds under warm water until the ice lollies loosen and come out.

What are layered yoghurt ice lollies?

These are frozen yoghurt treats built in layers, with cooked berries providing colour and fruit flavour. They are not tied to one particular regional tradition; they use the familiar idea of freezing fruit and yoghurt in moulds.

This version works by cooking the berries separately, so the raspberry and blueberry mixtures can be layered around plain vanilla yoghurt. The short cooking softens the fruit and dissolves the sugar before freezing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 97 calories, 3g protein, 18g carbs, 2g fat.

The berries and sugar provide most of the carbohydrates, while vanilla yoghurt contributes protein and much of the fat, depending on the yoghurt used. Enjoy an ice lolly with a handful of fresh fruit or another filling snack if you want a more substantial serving.

Preparing the fruit

Blueberries: cook them with their own portion of sugar and lemon juice until softened, then cool before mixing with yoghurt.

Raspberries: cook them separately with the remaining sugar and lemon juice. Keeping the fruit mixtures apart preserves the distinct colours and flavours of the layers.

Building distinct layers

Fruit mixtures: cool them fully before combining them with yoghurt, so they are easier to handle and less likely to blur the layers.

Freezing pauses: the first hour and the following 40 minutes help each layer firm up before the next is added. The final layer needs at least another hour in the freezer.

Getting the texture right

Cooked berries: look for softened fruit and a syrupy mixture rather than trying to make a smooth purée. Let it cool before adding yoghurt.

Frozen centres: allow enough time for the ice lollies to firm all the way through. If they resist the moulds, warm water on the outside can help release them.

Filling the moulds

Portions: the recipe makes 10 servings but specifies moulds for 12 ice lollies, so the number of filled moulds may depend on their size. Divide each layer evenly and leave room if the moulds have narrow tops.

Plain yoghurt: keep it separate for the middle layer; the berry mixtures each use only ½ cup of yoghurt. The remaining yoghurt is used between the fruit layers.

Serving ideas

Serve the ice lollies straight from the freezer once released from their moulds. For a simple snack, pair one with fresh fruit or serve it after a meal.

Recipe notes & tips

• Use separate pans so the berry flavours and colours remain distinct.
• Stir each fruit mixture while it cooks to help the sugar dissolve.
• Cool the cooked berries before mixing them into the yoghurt.
• Use a jug or spoon with a narrow tip to fill the moulds neatly.
• Run warm water over the outside of the moulds briefly rather than pulling hard on the sticks.

Variations

• Mixed berries: replace either berry with an equal amount of another soft berry.
• Tangier layers: add a little extra lemon juice to the fruit while it cooks.
• Less sweet: reduce the sugar to taste, keeping the same method.
• Thicker fruit layers: use a little less yoghurt in each berry mixture.
• Dairy-free: use a thick vanilla yoghurt alternative.

Common mistakes to avoid

• Adding warm fruit: it can soften the yoghurt mixture; let the cooked berries cool first.
• Skipping the layer freezes: the colours can run together; chill each layer for the stated time before adding the next.
• Overfilling the moulds: the layers may spill as they freeze; leave a little space at the top.
• Pulling the lollies out dry: this can break them; warm the outside of the moulds with water until they loosen.
• Using only the fruit mixtures: remember to add plain yoghurt for the middle layer.

How to store

Keep the ice lollies in their moulds or transfer them to a sealed freezer-safe container once frozen. Store in the freezer and eat while they remain firmly frozen; they do not need reheating.

Frequently asked questions