Raspberry Popsicles with White Chocolate

1.Wash the raspberries, drain, and set aside. Mix the orange juice with 5 raspberries and pass through a fine sieve. Whip yogurt and powdered sugar until creamy, then stir in the raspberry puree. Pour the mixture into ice cream molds (approx. 125 ml each), insert sticks. Place in the freezer for at least 4 hours.

2.Melt the couverture and let it cool slightly. Remove the ice cream from the molds and dip the tips into the couverture. Place on a tray lined with baking paper and freeze again briefly.

3.Melt the remaining couverture and sprinkle over the ice cream, then sprinkle with raspberry powder. Freeze everything for another 30 minutes.