Raspberry Frozen Yogurt Popsicles with Butterfly Pea White Chocolate

What's In the Popsicle

Adaptogenic Tonic is a daily resilience tonic of seven organic mushrooms — Reishi, Lion's Mane, Cordyceps, Chaga, Maitake, Shiitake, and Agaricus — combined with antioxidant-rich Camu Camu and Mangosteen, traditionally used to support immune health, adrenal balance, and whole-body vitality.* Three droppers fold into the strained yogurt base without disrupting the flavor, just quietly deepening it.

Butterfly Pea Flower Powder goes into the white chocolate dip, turning it a deep, inky indigo that shifts toward violet as it sets. pH-reactive and anthocyanin-rich, it's been used in Ayurvedic and Southeast Asian traditions for centuries as a calming, clarity-supporting botanical.* Here it does what it does best: makes something that already tastes good look completely otherworldly.

RECIPE

Strain time: 6–8 hours (overnight)
Prep time: 20 minutes
Freeze time: 4+ hours
Makes: 6–8 popsicles
Recipe by: Silvia Bifaro

Ingredients

Yogurt Base:

• 3 cups Greek yogurt
• Pinch of salt
• 3 Tbsp raw honey
• ⅓ cup heavy cream
• 1 tsp vanilla extract
• 3 droppers Anima Mundi Adaptogenic Tonic

Berry Swirl:

• 2 cups frozen raspberries

Butterfly Pea White Chocolate Dip:

• 200g best quality white chocolate
• 2 tsp Anima Mundi Butterfly Pea Flower Powder
• 2 tsp buckwheat groats (optional)

Method

1. The night before — strain the yogurt: Place a sieve over a bowl with enough room for liquid to drain. Lay a clean linen or cotton cloth inside the sieve and spoon in the yogurt. Gather the corners and twist together so the yogurt is bundled inside. Leave to strain in the fridge for 6–8 hours, allowing the whey to drain into the bowl below. The drained whey can be saved in the fridge and added to pancakes, baking, or smoothies.
2. Berry compote: Add the frozen raspberries to a frypan and cook over low heat for 5–7 minutes, mashing occasionally, until the excess water has cooked off and the berries reach a jammy consistency. Set aside to cool completely.
3. Yogurt base: Unwrap the strained yogurt and transfer to a mixing bowl. Add the salt, honey, heavy cream, vanilla extract, and Adaptogenic Tonic. Whisk together until smooth and creamy.
4. Assemble: Add the cooled berry compote to the yogurt mixture and fold through 3–4 times only — you want a swirl, not a fully combined mixture. Spoon into silicone popsicle moulds and bang the moulds down on the bench to remove air pockets. Insert popsicle sticks and freeze for 4+ hours or overnight.
5. Chocolate dip: Once the popsicles are fully frozen, melt the white chocolate using a double boiler or microwave in short bursts. Whisk in the Butterfly Pea Flower Powder until evenly coloured and smooth. If the chocolate thickens too much, add 1 tsp coconut or olive oil and stir through. Fold in the buckwheat groats now if using.
6. Dip: Line a tray with baking paper. Remove popsicles from their moulds and dip each one into the melted chocolate, letting the excess drip back into the bowl before placing on the lined tray. Freeze for 10 minutes to set.
7. To store: Wrap each popsicle individually in baking paper and keep in an airtight container in the freezer.

Shop The Ingredients

Adaptogenic Tonic: organic 7 mushroom tonic with Camu Camu and Mangosteen for daily resilience and immune support*

Butterfly Pea Flower Powder: pH-reactive botanical traditionally used for calm and clarity — and the reason the chocolate turns indigo*

Find more recipes made with our botanicals on the Blog.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.