It’s no secret that what we eat affects our health and wellbeing.
The Australian Women’s Weekly‘s Eat Well, Live Well cookbook contains more than 100 new recipes that encourage you to ‘eat the rainbow’.
Fruit and vegetables are grouped by their colour family (orange, purple, green, white, red), which contain a combination of beneficial phytonutrients, vitamins and minerals specific to that colour.
Eating from a wide range of colourful plant foods will give your body the best chance at living well.
The Australian Women’s Weekly cookbooks are renowned for their reliability as each recipe is “Triple Tested” for success in the famous AWW Test Kitchen. They will work every time in every home kitchen. From the magazine brand which engenders huge trust and confidence amongst its 2.2 million readers, The Australian Women’s Weekly cookbooks are prepared and presented with the same high level of expertise and attention to detail.
Thanks to Bauer Media Books, we are delighted to share this recipe from the book – very timely if you happen to have the grandkids spending time with you on holidays!
Raspberry Ripple Yoghurt Pops
Prep + cook time: 15 minutes (+ freezing)
Makes 6
You will need to begin this recipe a day ahead. you will need 6 pop sticks. It will be easier to finely grate the rind from the lemon before you squeeze the juice.
150g (4½ ounces) fresh or frozen Raspberries
1 tablespoon Lemon Juice
2 tablespoons Honey
1 Vanilla Bean
1 Cup (280G) Greek Style Yoghurt
1 Teaspoon finely grated Lemon Rind
1½ tablespoons honey, extra
Eat Well, Live Well is available now from Dymocks. Click here to learn more.
With 65 stores in Australia and over 10 million books sold last year, Dymocks is the leading bookseller in Australia.