Beetroot and raspberry ice-blocks

Beetroot and raspberry ice-blocks

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Beetroot and raspberry ice-blocks

The ingredient of Beetroot and raspberry ice-blocks

  1. 100g cooked beetroot, drained, chopped
  2. 75g fresh raspberries or frozen raspberries
  3. 2 tablespoons caster sugar
  4. 2 half cups (625g) vanilla yoghurt

The instruction how to make Beetroot and raspberry ice-blocks

  1. Combine the beetroot and raspberries in a small saucepan. Place over medium warmth and cook dinner, stirring, for 5 minutes or till raspberries disintegrate. Add the sugar and prepare dinner, stirring, until sugar dissolves. Bring to a boil. Reduce warmness to low and simmer for 5 minutes or until the beetroot combination thickens.
  2. Process the beetroot mixture in a meals processor until smooth. Strain thru a sieve into a medium bowl. Discard the seeds and set aside to cool completely.
  3. Fold the yogurt into beetroot combination till properly mixed.
  4. Spoon the beetroot mixture frivolously among 10 x 1/three cup (80ml) ability ice-block moulds. Insert sticks into the centres and place within the freezer for 6 hours or in a single day until frozen. Remove ice-blocks from the moulds and serve right away.

Nutritions of Beetroot and raspberry ice-blocks

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