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- 500g of organic fresh raspberries
- 250g of Sojade Raspberry-Passion Fruit
- 100g of thick white almond purée
- 50ml of agave syrup
- 1 tablespoon of hazelnut praline
Preparation steps
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Mash the organic raspberries with a fork. Do not wash them to prevent crystals forming in the freezer.
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Mix the Sojade Raspberry-Passion Fruit yoghurt alternative with the almond purée and the agave syrup.
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To serve, place 1 tablespoon of raspberry purée in the base of each mould and leave to set in the freezer for 30 minutes.
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Pour in the yoghurt mixture and attach a wooden stick to each mould. Place in the freezer for a further 30min.
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Sprinkle some hazelnut praline on top for a little crunch and leave in the freezer for a while before serving.
Enjoy these raspberry-passion fruit popsicles!
