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!


Raspberry Frozen Yogurt Pops

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Author: Catherine McCord
Prep Time 2 minutes
Total Time 4 minutes


  • 1 Pint raspberries
  • 3 Tbsp 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)


  • Place all ingredients in a blender and blend until smooth.
  • Divide evenly among popsicle molds. Freeze overnight.
  • When ready to serve, run popsicle underneath warm water for a few seconds to loosen the cover from the popsicle and enjoy!


Calories: 90kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Cholesterol: 5mg | Sodium: 40mg | Fiber: 4g | Sugar: 15g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I would keep all the measurements the same! Yes, 1 7-ounce container yogurt. Let me know if you make this with strawberries and how it comes out!

  2. If I were to try these with strawberries, how would the recipe change in measurements? Is it one 7 oz container of yogurt?

  3. […] Rasp­berry frozen yogurt pops This recipe calls for fresh rasp­ber­ries, but you can use frozen instead. […]

  4. You can use honey too if you have it on hand. I’m not so sure of how much stevia to put in since I have not tested it out but I would suggest that you add a little at a time and taste it to see how the sweetness is. 🙂 Good Luck!

  5. Hi! I’d love to make these but I don’t have agave and I’m not really keen to buy it because of the high fructose levels and the methods used to produce it. I do however have granulated stevia (nunatrals brand) And was wondering if it would work as a substitute and how much I would need to use instead of the 3T agave. I suppose I might need a liquid version, but if I’m blending the ingredients, hopefully it would dissolve decently enough…

  6. Okay, I have just made these popsicles, but I forgot to grab greek yogurt while I was at the grocery store so I used the vanilla yogurt I had in the fridge. They aren’t even frozen yet, and they are DELICIOUS! I can’t wait to for my daughters to eat them (and by daughters, I mean ME!) in a few hours! Yum! Raspberries rock!

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