Summer is here with all the wonderful activities you can do outside! These yogurt pops are a great way to cool off while enjoying the summer heat.
I recently just bought some popsicle molds and I wonder why I have not before. Popsicles are so easy to make. These yogurt pops are healthier than your supermarket brand. They are made with real summer berries and honey and yogurt, and are sure to please your popsicle lovers! I am still trying to bake and cook with real ingredients and real sweeteners. Sometimes my recipes turn into a flop, but not these. I know I will be making these all summer since my children love smoothies and cold treats! Add some summer fun and beauty into your life with these tasty treats!
These creamy pops are like a smoothie on a stick! I love the spark of lemon, tart yogurt and hint of vanilla. These gems give bit of an edge over the standard fruity, juicy treats!
Raspberry Lemonade Yogurt Pops
Note: If you do not want the seeds then strain through a fine mesh strainer before putting in the blender.
12 ounces of fresh or frozen raspberries ( if frozen thaw them first )
2/3 cup honey
1/2 cup water and 3 tablespoons water, divided
1 vanilla bean, spilt length wise
1 tablespoon of fresh lemon juice
1 teaspoon of finely grated lemon zest
1/8 teaspoon salt
1 cup of Greek yogurt
- In a medium saucepan combine the raspberries, honey, 1/2 cup water, vanilla bean, lemon juice, lemon zest, and salt. Set the pan over medium heat and stir gently until the mixture comes to a full boil, Remove the pan from the heat and let cool completely
- Pull the vanilla bean pod from the pan. Use the back of a knife and scrape any remaining vanilla seeds into the pan, then discard the pod.
- Pour the raspberry mixture in to a blender and puree until smooth. Add the yogurt and remaining water and process until well blended.
- Transfer the mixture into a large spouted measuring cup for easy pour in and pour into popsicle molds. Freeze until firm.
Recipe Source: Lightly adapted from Real Sweet