Recipe: Raspberry Yogurt Popsicles

In recent years I've developed an addiction to ice cream and frozen treats. 

This is not something I've had my entire life. As a kid, I remember occasionally getting ice cream for a treat or on vacation or occasionally something from the ice cream man who drove around our neighborhood. But I don't remember craving it the same way I do now. Recently I'm pretty game for ice cream any time, any day, any where. Need a pickmeup? Go get ice cream. Need to celebrate something? Let's get ice cream! Need to kill some time before going to the movies? Ice cream that you get a lid for and end up sneaking into the movies. It's just exactly what I want at any given moment and I've decided to go with it.

These popsicle were created because I tend to come home from work very hangry and need something right away. Because when you are tired and annoyed from work and hungry, you'd be surprised how often you decide to just get ice cream for dinner. Having these not-too-unhealthy alternatives handy means I make it to dinner more often.

Raspberry Yogurt Popsicles

Makes 10 popsicles

2 cups fresh raspberries
2 tablespoons honey
Half a lemon
1 1/2–2 cups vanilla greek yogurt

Place raspberries in a medium sized bowl. Add honey and juice from half a lemon. Using a spatula or spoon, cover the berries with the juice and honey and let sit for at least a half an hour in the fridge. Pour your raspberry mixture into a blender, and blend until smooth. If you really hate raspberry seeds, you can pour the mixture through a mesh strainer before filling your popsicle molds, but I didn't bother.

When filling your popsicle molds (I believe I have this one), alternate between the yogurt and raspberry puree until they are 3/4th full. Then using a wooden skewer, swirl the layers together a little bit to get swirls. If you don't have a wooden skewer lying around, you can use anything that's long and fairly skinny. You also don't have to swirl them at all and they will still be great. Add in your popsicle sticks and freeze for 4–6 hours until completely frozen.

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