Raspberry & Vanilla Chia Yogurt Ice Pops

LEMONS with THYME

Anneke Lemmer Coetzee

Food Stylist, Photographer and Recipe Creator

California

INGREDIENTS

Layer 1

1 cup unsweetened vanilla yogurt (I used cashew milk yogurt)

2 tbsp maple syrup

Layer 2

1 cup vanilla yogurt

1½ tbsp raspberry jam

¼ cup frozen raspberries

1 tbsp chia seeds

Layer 3

1 cup unsweetened vanilla yogurt

2 tbsp raspberry jam

½ cup frozen raspberries

1 tbsp chia seeds

METHOD

Layer 1

• Mix ingredients together. Fill each popsicle mold about ¹⁄³ of the way.

Layer 2

• Blend all ingredients together till smooth. Add on top of first layer into molds. Fill half way to the top.

Layer 3

• Blend all ingredients together till smooth. Add last layer to the top of mold.

• Add wooden sticks and place in fridge for 5-6 hours or until frozen

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