I kept making these pops for our family at the height of the raspberry season, which conveniently coincided with this summer’s record heat. If you have fall raspberry crop coming in and like frozen yogurt pops, these are really, really good.
Here’s the recipe:
Raspberry-Yogurt Frozen Pops
This amount will fill this Norpro ice-pop mold. If you are buying this mold, be sure to order the Norpro sticks separately, as the ones supplied with the mold are too large for its holes. This mold uses thinner, narrower sticks rather than wider ones.
- 1 cup plain yogurt
- 1 cup granulated sugar (I used white sugar, but brown sugar would also be tasty, giving the pops more of a caramel undertone)
- 2 cups fresh raspberries (you can also use thawed frozen raspberries in place of fresh)
1. Stir yogurt and sugar together in a bowl until the sugar is mostly dissolved.
2. Puree the berries in a food processor. If desired, pass the puree through a sieve, discarding the seeds.
3. Add the raspberry puree to the sugar and yogurt mixture, stir well to combine, pour into the molds, and freeze overnight.
4. To unmold, hold the mold sideways and run hot water over the plastic, making sure not to get any water on the inside.
Variations: Use strawberries or blackberries in place of raspberries. If using blackberries, be sure to strain the puree as blackberry seeds tend to be rather large and hard.