Passionfruit and Raspberry Breakfast Pops (or any time of day!)

10 mins serves 8


360g Anchor Passionfruit Yoghurt

2 cups frozen raspberries

¼ cup runny honey

1/2 cup Anchor milk

½ cup freeze dried berries (optional)


  1. Add all ingredients to a blender and blend until smooth.
  2. Fill each popsicle mould ¾ way up then top with crushed freeze dried raspberries.
  3. Close lid or cover with foil and insert popsicle sticks. Place in freezer for 4-6 hours, or until frozen. Remove from moulds by running under hot water.