Prep time15 mins15 minutes, (+ cooling and freezing time)
(+ cooling and freezing time)
Ingredients
100g cooked beetroot, drained, chopped
75g fresh or frozen raspberries
2 tbsp caster sugar
2½ cups (625g) vanilla yoghurt
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
Step 3
Fold the yoghurt into beetroot mixture until well combined.
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.
