Prep time15 mins15 minutes, + cooling and freezing time
+ cooling and freezing time
Ingredients
100g cooked beetroot, drained, chopped
75g raspberries
2 tbsp caster sugar
2 1/2 cups (625g) vanilla yoghurt
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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.
Prep time15 mins15 minutes, + cooling and freezing time
+ cooling and freezing time
Ingredients
100g cooked beetroot, drained, chopped
75g raspberries
2 tbsp caster sugar
2 1/2 cups (625g) vanilla yoghurt
Description
Cool down with these quick and easy ice-blocks.
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.
