Raspberry Yogurt Pops

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

In a food processor, puree:

1 1/4 c raspberries, fresh or frozen

1-2 Tbsp sugar

In a bowl, mix:

3/4 c Greek vanilla yogurt (my favorite is Cabot Triple Cream)

1/2 tsp vanilla

1 tsp milk

1 Tbsp honey

Spoon half the fruit puree into the bottom of the molds.

Spoon the yogurt into the molds.

Spoon remaining fruit into molds.

To create a swirl effect, use a knife, or anything that fits in mold, to stir the mixtures together a little.


I tried these popsicles with blueberries and didn’t care for them, but I LOVE them with raspberries.

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