Raspberry Yoghurt Lollipops

A guilt free way to cool down this summer. These pretty lollipops are full of fruit, yoghurt and just a small dollop of honey, so you can enjoy a sweet treat without counting the calories.


2 small ripe bananas

2 cups frozen raspberries

2 cups Greek yogurt (or any plain yogurt)

2 tbsp. honey


Slice bananas and put it into a food processor or blender with 1 cup of frozen raspberries, yoghurt and honey. Add more honey if needed. Whiz it up, until mixture is smooth. Fold in the second cup of frozen raspberries.

Transfer lollipop mixture with raspberries into lollipop molds.

Freeze for at least 3 hours, or until solid.

Take the frozen yoghurt lollipops out of the freezer and dip the lollipop mold into hot water for a few seconds to loosen the lollipops.

This recipe originally appeared in the July 2014 issue of Heart Home magazine.

Recipe and photographs by: Giedre Augustinaviciute.