A mother emailed me the other day and asked, "why don't you ever do anything with raspberries, especially since they're in season now?" Actually, for the 4th of July last year I did do a Red, White and Blue Parfait with raspberries that Kenya still loves to this day, but I'm really glad that mom emailed me. We always need more great recipes with raspberries!
This summer, Kenya's been on a major popsicle kick. He's even eating popsicles for breakfast! So, last weekend I went to the Farmer's Market, got some gorgeous raspberries and broke out my popsicle molds. After a lot of thought, I made these raspberry frozen yogurt pops. They are tangy and sweet and loaded with vitamin C and protein packed raspberry seeds.
Everyone in our house was dying to try them, so I pulled them out of the freezer after only 4 hours and we all licked away. Delicious! Our tummies were very happy that the mother who emailed me had made the raspberry suggestion. And Kenya thinks I've come up with the perfect breakfast popsicle!
We used these to make this recipe:
Raspberry Frozen Yogurt Pops (Makes 6 Popsicles)
- Prep Time:2 minutes, (PT2M)
- Total Time: 4 hours, (PT4H)
Ingredients
- 1 pint raspberries
- 3 tablespoons agave
- 1 7 oz. containers greek yogurt (i used 2%, but you can use 0% or whole milk yogurt)
- 1/2 cup milk (i used vanilla rice milk)
Preparation
- 1. Place all the ingredients in a blender and puree until smooth.
- 2. Pour the raspberry mixture in the popsicle molds.
- 3. Freeze for 4 hours or more.
- 4. Serve.
Comments
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Emma
March 30, 2011 at 8:22 pm
catherine
March 31, 2011 at 6:13 pm
heather
June 20, 2010 at 2:44 pm