1. Fill your heart-shaped moulds a quarter way up with berry coulis.
2. Top with KALÓ Raspberry until full then freeze for two hours, until hard.
3. Gently pop out of the moulds and enjoy!
To create a defined layer between the coulis and yoghurt, first, freeze the berry coulis layer for 30 minutes then add the yoghurt layer and freeze for the remaining time.
The Berry Coulis can be store-bought or for a healthier alternative, blend fresh or frozen raspberries until liquid! This can then be used for the Coulis layer. This also reduces the sweetness, adding a splash of tartness.