Creamy Raspberry Yogurt Pops (Print Version)
# Ingredients:
01 -
2¼ cups of vanilla Greek yogurt (any fat level, from fat-free to 2%)
02 -
¼ cup of heavy cream (or swap in half and half for a lighter option)
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¼ cup and 2 tablespoons of granulated sugar, separated
04 -
Around 12 ounces of raspberries, fresh or frozen (close to 2½ cups)
# Instructions:
01 -
Take a medium-sized bowl and mix together your raspberries with 2 tablespoons of sugar. Gently toss to coat, then let them sit for roughly 5 minutes. This will help the juices come out and create a natural syrup. Frozen berries work here too—no need to totally thaw them! The sugar will soften them up as they rest.
02 -
While the raspberries are sitting, grab a bigger bowl and blend the remaining ¼ cup of sugar into the vanilla Greek yogurt and heavy cream. Whisk until the sugar dissolves completely. This creamy blend will freeze without turning icy. Take a quick taste—add sugar if it’s not sweet enough for you.
03 -
Check back on your berries—they should have released some juices by now. Use a fork to lightly mash them. You don’t need them totally smooth; a few chunks will bring bursts of fresh raspberry flavor to your finished pops.
04 -
Now comes the fun part! If you like pretty swirls in your pops, fold the mashed raspberries into the yogurt mixture with just a few gentle strokes. Want a uniform pink popsicle? Stir everything together completely. Either way, it’s going to taste amazing.
05 -
Carefully scoop or pour the mixture into your popsicle molds. Leave a tiny bit of space—about ¼ inch—at the top since the mixture will expand as it freezes. Tap the molds on the counter a couple of times to get rid of air bubbles. Add the sticks and secure the lids (or use foil to hold the sticks in place).
06 -
Set the molds flat in the freezer. Let them chill for at least 4 hours—overnight is even better. How long they take will depend on your freezer's strength and the size of your molds.
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When it’s time to enjoy, pull the molds out of the freezer and let them sit out for half a minute. For super easy removal, you can run the molds under warm water and gently pull on the sticks to release them. Eat them right away for the best flavor!
08 -
Not eating them all right now? Pop the extras out of the molds and store them in the freezer. Use an airtight container with parchment between layers, or wrap each popsicle separately in plastic. They’re best in the first couple of weeks but will stay tasty for up to 2 months.
# Notes:
01 -
These frozen treats are made with less sugar and real fruit, making them a healthier choice.
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Greek yogurt with 2% fat or higher has more protein—perfect for an added boost.
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Including heavy cream stops ice crystals from forming, so the pops stay creamy.
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Experiment with flavors—try lemon zest, a dash of vanilla, or some fresh mint!