• 500 grams low-fat Greek yoghurt
  • 40 millilitres agave nectar
  • 200 grams fresh raspberries
  • 60 grams dark chocolate
  • 60 grams white chocolate
  • 2 teaspoons coconut oil
  • 1 teaspoon nuts, finely chopped
  • 1 teaspoon popcorn, finely chopped
  • 1 teaspoon sprinkles
  • 1 teaspoon freeze dried raspberries
  • 1 teaspoon desiccated coconut
  • 8 x mini magnum moulds
  • 8 x ice lolly sticks


  1. Put the yoghurt and maple syrup into a bowl, and mix well. Add the raspberries and mix it all together, squishing them slightly with the spatula so that they break up a little.
  2. Spoon the mixture into the lolly moulds and freeze for 4 hours, or overnight.
  3. Once the lollies are frozen solid, melt the white and dark chocolate one after the other over a bain marie - a heatproof bowl set over a saucepan of just simmering water. Don’t let the bowl touch the water.
  4. Bring the lollies out of the freezer and take them out of the moulds. Lay them on a tray lined with baking paper. Working with one lolly at a time, spoon 1 tablespoon of melted chocolate onto it and then decorate immediately by sprinkling over your choice of toppings. Lay it on the lined baking tray and repeat with the rest.
  5. Put the lollies back into the freezer if you’re not going to serve them straight away.