Prep 20 mins
Cook 0 mins
Combines the delicate sweetness of raspberries with the creaminess of vanilla yogurt.
- 1 pint raspberries
- 1⁄2 cup sugar
- 1 1⁄4 cups water
- 1⁄2 cup heavy cream or 1⁄2 cup light cream
- 1 tablespoon lemon juice
- 1 cup vanilla yogurt
- 8 (5 ounce) paper cups
- 8 wooden popsicle sticks
- In a blender, puree 3/4 of the pint of raspberries with the sugar and water. Then use a seive to strain out the seeds (this should yield about 2 cups of pulp).
- Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix. Meanwhile, stir the lemon juice into the rest of the raspberry puree. Now, you should have two containers of raspberry sauce - one that's deep red and another that's creamy pink. Chill both sauces.
- In a bowl, stir together the vanilla yogurt and the remaining raspberries. Pour the mixture into the paper cups until they are about half full. Set the cups in an 8x8 inch pan (for transferring them easily in and out of the freezer). Cover each cup with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the mixture. Freeze until set about 2 hours.
- Remove the foil and pour a layer of the deep red puree on top of the frozen yogurt. Freeze again until solid, about 2 hours. Finally, pour a layer of the raspberry cream mixture into each cup and freeze until solid. To serve, peel the cups away from the pops.
These pops are yummy! I used soy milk instead of cream, so I had a little trouble diffferentiating between the 2 berry mixtures in my fridge and the layers got swithced. They were tasty nonetheless, and seem very easily adaptable to different berries and flavors. Also, each layer would make a good pop on its own, so it's almost like 4 recipes in 1! Thanks for a tasty summertime treat looneytunesfan!