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Ingredients
- 150 g fresh raspberries
- 2 tbsp granulated sugar
- 1/3 tsp ground vanilla
- 3 tbsp cow's milk
- 200 g natural Skyr
Decoration
- 40 g dark chocolate
- 1 tsp vegetable oil
- 1 handful freeze-dried raspberries
Preparation
- 1Place the raspberries in a small pot, add one tablespoon of sugar, and let sit for about 5 minutes.
- 2Heat slowly until the raspberries release their juice, soften, and thicken to a jam-like consistency. If desired, strain the mixture through a sieve to remove the seeds. Let cool completely.
- 3Mix the Skyr with the milk, the remaining sugar, and the vanilla. Layer the cooled raspberries and the Skyr mixture alternately into the ice pop molds and swirl gently with a wooden skewer to create a marble effect.
- 4Place the filled molds in the freezer for at least 4 hours.
- 5Once the popsicles are firm, prepare the chocolate glaze. Chop the chocolate and melt it with one teaspoon of oil until a smooth sauce forms. Dip each popsicle one-third to halfway into the melted chocolate.
- 6Finally, sprinkle with freeze-dried raspberry pieces and let set for a few minutes.
