finely grated zest and juice 1 lime
480 g chopped seedless watermelon
110 g raspberries
260 g fat-free natural yoghurt
- Put 1 Tbsp lime juice, watermelon and raspberries in a blender. Cover and blend until smooth. Press through a finemesh sieve into a 1L (4-cup) measuring jug, discarding any seeds. Stir in 1 tsp of the zest.
- Pour mixture evenly between 8 x 80ml (1⁄3 cup) ice-block moulds. Freeze for 2 hours or until the mixture is thick and slushy.
- Combine yoghurt and remaining lime zest in a small bowl. Spoon evenly over the watermelon layer. Cover with lids or insert wooden sticks. Freeze overnight or until firm.