Directions Preparation:15min › Extra time:9hours freezing › Ready in:9hours15min
Mix the jelly crystals with the boiling water, stir until dissolved, then let set in the fridge, about 2 hours.
Press the raspberries through a sieve and discard the seeds. Place raspberry puree and drinking yoghurt in a blender and pulse until combined. Add the set jelly and pulse until combined but not completely smooth.
Pour into ice block moulds or ice cube trays. Insert ice block sticks and cover with plastic wrap. Freeze overnight, then enjoy!