- 500 g Woolworths plain double-cream yoghurt
- 1 lemon, zested and juiced
- 3-4 T icing sugar
- 50 g Woolworths stem ginger in syrup, chopped, plus 1 T syrup
- 100 g raspberries
- 100s and 1000s, to decorate (optional)
Combine all the ingredients except the raspberries, adding more lemon juice or icing sugar to your taste.
Half fill popsicle moulds with the mixture, then divide the raspberries between each mould and top up with the remaining yoghurt mixture. Freeze overnight.
Dip into 100s and 100s before serving if you like.
Cook's note: When you make these creamy, tangy, grown-up popsicles for dessert, you're totally allowed to add 100s and 1000s.