Skip to main content

Beetroot and raspberry ice-blocks

Skip to IngredientsSkip to Method

Cool down with these quick and easy ice-blocks. 

  • Makes10
  • Cook time10 minutes
  • Prep time15 minutes, (+ cooling and freezing time)
Beetroot and raspberry ice blocks resting on a bowl of ice


  • 100g cooked beetroot, drained, chopped
  • 75g fresh or frozen raspberries
  • 2 tbsp caster sugar
  • 2½ cups (625g) vanilla yoghurt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the beetroot and raspberries in a small saucepan. Place over medium heat and cook, stirring, for 5 mins or until raspberries collapse. Add the sugar and cook, stirring, until sugar dissolves. Bring to a boil. Reduce heat to low and simmer for 5 mins or until the beetroot mixture thickens.
  2. Step 2

    Process the beetroot mixture in a food processor until smooth. Strain through a sieve into a medium bowl. Discard the seeds and set aside to cool completely.
  3. Step 3

    Fold the yoghurt into beetroot mixture until well combined.

  4. Step 4

    Spoon the beetroot mixture evenly among 10 x 1/3 cup (80ml) capacity ice-block moulds. Insert sticks into the centres and place in the freezer for 6 hours or overnight until frozen. Remove ice-blocks from the moulds and serve immediately.