- 2 cups vanilla Greek yoghurt
- 1 cup fresh raspberries
- 1 teaspoon orange blossom water optional
- cups popsicle molds or small paper and wooden sticks
Place yogurt in a medium bowl and whisk together with orange blossom water if using.
Gently mash the raspberries using a fork and carefully fold into the yoghurt.
Optional: If you wish to remove the seeds, push mixture through a fine mesh strainer. We choose to leave them since they add texture and fibre.
Pour mixture evenly between popsicle molds or paper cups and freeze until firm, 3 hours or longer. Remove paper before serving.