Chocolate and raspberry ice lollies

On Saturday, at a friend’s BBQ, I enjoyed glorious weather and wine (and I got a little sunburnt).  None of us could believe how good the weather was and, as we all like to be an expert on the subject, a number of people were able to tell me that a full week of lovely sunshine lay ahead.

When I got home, I decided to celebrate the delayed arrival of Autumn by making some summer treats.  And, guess what? They’re good for you! (They also helped to cheer up P after he made THAT cake the next day!)

Here is my recipe for dark chocolate and raspberry ice lollies.

You will need:

4 ice lolly moulds

270g low fat natural yoghurt

2 tbsp icing sugar

75g raspberries, and 4 extra

20 g dark chocolate

Put the raspberries and icing sugar into a blender and blitz.

Then put the mixture through a sieve to remove the seeds.

Pour the yoghurt into two bowls and, to one of the bowls, add half of the blended raspberries.  Mix.

Blend the chocolate so it becomes small pieces. You should now have 4 bowls of ingredients.

You should now have 4 bowls of ingredients.

In the lolly moulds, start pouring in layers of each of your mixtures and when almost full, top with a whole raspberry.

Close the moulds and put in the freezer.

They only need a few hours to freeze and then they’re ready to enjoy xx