Yoghurt Mixed Berry Popsicles With a Ginger Crumb Topping

These Yoghurt Popsicles are a tasty treat on a hot day!






  • 100 g fresh mixed berries (or 75g frozen and thawed)
  • ½ lime, juiced
  • 30 ml (2 T) Huletts EquiSweet
  • 200 g double cream yoghurt
  • 125 ml (½ cup) ginger biscuits crushed


  1. Blend the berries, lime juice and EquiSweet with an electric blender. Leave to rest for 5 minutes.
  2. Gently fold in the yoghurt leaving streaks. Do not mix.
  3. Pour into the popsicle moulds leaving a 1cm space at the top.
  4. Freeze for 30 minutes, then insert the popsicles sticks halfway into the popsicles and top with the ginger biscuit crumbs.
  5. Freeze for a further 3-4 hours or overnight. Use warm water to loosen the popsicle moulds when removing the popsicles.
  6. Tip: Any seasonal fruit (except raw pineapple) may be used in the popsicles, or frozen fruit.

Top tips

Freeze fruit the right way…

Coat your fresh fruit with a layer of sugar before freezing, or freeze them in sugar syrup.

Master the frozen fruit

Simply coat frozen fruit in a small amount of flour before adding to pie or cake mixtures. The flour prevents the fruit from sinking to the bottom of the pan.

Sugar lasts!

When sugar is stored properly (in a cool, dry place) it will last for years, and is often used as a natural preservative, for example in canned fruit, jams and marmalades.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g