Protein-Packed Frozen Yoghurt Pops

Proof you don’t have to stick to nut bars and shakes to feel your best. Packed with natural collagen, low sugar and low carb, no one’s blinking an eye if you go back for another. These chocolate and strawberry yoghurt popsicles are loaded with protein, collagen, and seasonal fruits. Made for hot days, cold freezers, and "just one more-ing".

Prep Time: 20 min | Total Time: 8 hour | Makes: 8 - 12 pops

Gluten-Free · Dairy-Free · High Protein

Ingredients

Chocolate Yoghurt Popsicle

• 2½ cups Raglan Food Co Greek Style Coconut Yoghurt
  
• 30g Mitchells Chocolate Bone Broth Protein Powder
• 2 tsp cacao powder

Strawberry Yoghurt Popsicle

• 400g strawberries (hulled and halved)
• 1 cup Raglan Food Co Greek Style Coconut Yoghurt
  
• 30g Mitchells Real Strawberry Bone Broth Protein Powder

Both

• Frozen raspberries
• Popsicle moulds
• Wooden sticks
• 200g dark chocolate, melted (optional)
• Freeze-dried raspberries or strawberries (optional)
• Pistachios, chopped (optional)

Instructions

Chocolate Yoghurt Popsicle

In a medium bowl, add Greek Style Coconut Yoghurt, Chocolate Bone Broth Protein Powder, and cacao powder to a medium bowl. Whisk well until smooth and fully combined. Let the mixture sit for 2–3 minutes, then whisk again to thicken and smooth out the texture.

Strawberry Yoghurt Popsicle

In a blender, add Greek Style Coconut Yoghurt, strawberries, and Strawberry Bone Broth Protein Powder. Blend until completely smooth, scraping down the sides if needed.

Both Cont.

1. At this point, you can choose to mix up your flavours by layering the strawberry, vanilla, and chocolate yoghurts, or keep things simple and use just one flavour for each popsicle.
2. Spoon the yoghurt mixture(s) into the moulds, tapping them gently on the bench to remove air bubbles. If layering, alternate between flavours and add whole strawberries or frozen raspberries as you go.
3. Melt dark chocolate in a heatproof bowl over gently simmering water, or microwave in 20–30 second bursts, stirring between each, until smooth and glossy.
4. Drizzle the melted chocolate over the popsicles, then immediately top with freeze-dried berries or chopped pistachios while the chocolate is still soft.
5. Insert wooden sticks into each mould, making sure they’re centred and upright. Carefully transfer the tray to the freezer and freeze overnight or for at least 8 hours, until fully set.
6. Once frozen, remove the popsicles by running the moulds under warm (not hot) water for 10–15 seconds, then gently pulling them free. Place on baking paper or a lined tray.
7. Enjoy straight away, or return to the freezer until ready to serve. Store in an airtight container with baking paper between layers to prevent sticking.