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- 2 cups fresh raspberries - 1 cup lemon yogurt - 1/4 cup honey or maple syrup - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - Pinch of salt Raspberry Lemon Yogurt Pops need fresh and bright flavors. The first star is fresh raspberries. They add a sweet and tart taste. Look for ripe, plump berries for the best flavor. Next, we have lemon yogurt. It gives a creamy texture and a tangy kick. If you can’t find lemon yogurt, mix plain yogurt with lemon zest and juice. For sweetness, honey or maple syrup works well. You can adjust the amount based on your taste. A little lemon juice brightens the mixture further. Vanilla extract adds warmth to the pops. Finally, a pinch of salt enhances all the flavors. Each ingredient plays a key role in creating a refreshing treat that’s perfect for hot days. {{ingredient_image_1}} Start by gathering your ingredients. In a blender, combine 2 cups of fresh raspberries, 1/4 cup of honey or maple syrup, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Add a pinch of salt for balance. Blend everything together until smooth. You want to keep a few small raspberry bits for texture. This adds a nice touch to each bite. Next, take a bowl and mix 1 cup of lemon yogurt with some lemon zest. This step is simple. Just stir until the zest blends well with the yogurt. The zest adds a bright flavor that pairs perfectly with the raspberries. Now it’s time to layer the pops. Grab your popsicle molds. Start by pouring a spoonful of the raspberry mixture into the bottom of each mold. Follow this with a layer of the lemon yogurt mixture, filling the molds about halfway. Alternate between the raspberry and yogurt layers until you reach the top. This layering creates a beautiful striped look. Once you've layered the mixtures, insert sticks into the center of each mold. Gently tap the molds on the counter. This helps remove any air bubbles trapped inside. Next, place the molds in the freezer. Let them freeze for at least 4 to 6 hours, or until they are completely solid. When you're ready to enjoy them, run warm water over the outside of the molds for a few seconds. This makes it easy to pull the pops out. To make your Raspberry Lemon Yogurt Pops extra special, leave small bits of raspberry in the mix. When you blend the raspberries, don't blend them too smooth. This little trick adds a nice texture. You will get bursts of raspberry flavor as you eat each pop. It makes each bite more fun and interesting. Sweetness is key in these pops. The recipe calls for honey or maple syrup. You can adjust how much you use based on your taste. If you like it sweeter, add more. If you prefer less sweet, cut back. Just remember to mix it well. Taste the mixture before you freeze it. This way, you can get the flavor just right. Getting your pops out of the molds can be tricky. A simple tip is to use warm water. Run warm water over the outside of the mold for a few seconds. This helps the pops release easily. Be gentle when pulling them out. If they feel stuck, run the water a bit longer. This makes serving the pops easy and keeps them intact. Pro Tips Choose Ripe Raspberries: For the best flavor, select ripe raspberries that are deep red and fragrant. They will provide the sweetness and vibrant color you want in your pops. Experiment with Yogurt: Feel free to substitute different flavors of yogurt or even dairy-free options. Greek yogurt adds creaminess, while flavored yogurt can enhance the taste. Layering Technique: When layering the mixtures in the molds, use a spoon to create distinct layers. This will not only enhance the visual appeal but also allow the flavors to blend beautifully as you eat. Storage Tips: To keep your pops fresh, store them in an airtight container after removing them from the molds. They can last in the freezer for up to 2 weeks. {{image_2}} You can swap lemon yogurt for plain yogurt. Just mix in lemon zest and juice. This gives your pops a bright, zesty flavor. You still keep that creamy texture. It’s an easy change if you want to try something new. Add fresh mint or shredded coconut for extra flavor. Mint gives a cool twist, perfect for summer. Coconut adds a tropical vibe, making each bite special. You can blend these extras into the raspberry mix or layer them in the pops. It’s fun to experiment with different tastes. To make these pops vegan-friendly, use a plant-based yogurt. Almond or coconut yogurt works great. Substitute honey with maple syrup or agave nectar. This way, everyone can enjoy this tasty treat, no matter their diet. These simple swaps keep the flavor and fun intact. To store leftover pops, use a freezer-safe container. Make sure the pops are fully frozen before placing them in the container. You can also wrap each pop in plastic wrap. This will help keep them fresh and prevent freezer burn. If you have space, store the pops upright in a container. This way, they won’t stick together. These raspberry lemon yogurt pops stay fresh in the freezer for about two months. After that, they may lose some flavor and texture. To enjoy them at their best, try to eat them within this time frame. Always check for any signs of freezer burn before enjoying a pop. If they look or smell off, it’s best to toss them. Yes, you can use frozen raspberries. Frozen raspberries are great for pops. They blend smoothly and give a nice texture. Just remember to thaw them before blending. This helps with mixing and keeps the pops creamy. The pops take around 4 to 6 hours to freeze. For best results, leave them overnight. This way, they turn out solid and ready to enjoy. If you want to speed up the process, check them after 4 hours. To make these pops healthier, you can reduce the honey or maple syrup. Try using just 2 tablespoons instead of 1/4 cup. You can also use plain yogurt instead of lemon yogurt. This cuts sugar and fat even more. Add some lemon zest for flavor without added sugar. Yes, you can use other fruits! Strawberries, blueberries, or peaches work well. Just blend them like you do with raspberries. You can mix different fruits for fun flavors too. The key is to keep the yogurt and sweetener the same. This blog post shared a fun and easy recipe for raspberry yogurt pops. You learned how to blend, layer, and freeze to create tasty treats. Using fresh or frozen raspberries is key, and you can adjust sweetness to fit your taste. I covered storage tips and variations, making it easy to switch things up. Making these pops lets you experiment with flavors and enjoy healthy snacks. I hope you feel inspired to try this recipe and make it your own. Enjoy your delicious, homemade pops!

Raspberry Lemon Yogurt Pops

A refreshing frozen treat made with fresh raspberries and creamy lemon yogurt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 6
Calories 100 kcal

Ingredients
  

  • 2 cups fresh raspberries
  • 1 cup lemon yogurt (or plain yogurt mixed with lemon zest and juice)
  • 0.25 cup honey or maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • In a blender, combine the fresh raspberries, honey (or maple syrup), lemon juice, vanilla extract, and a pinch of salt. Blend until smooth, but leave some small raspberry bits for texture.
  • In a separate bowl, mix the lemon yogurt and lemon zest until well combined.
  • Prepare your popsicle molds: Start by pouring a spoonful of the raspberry mixture into the bottom of each mold.
  • Follow with a layer of the lemon yogurt mixture, filling the molds about halfway.
  • Alternate layers between the raspberry mixture and lemon yogurt until you reach the top of the molds.
  • Insert sticks into the center of each mold and tap gently on the counter to remove any air bubbles.
  • Transfer the molds to the freezer and allow them to freeze for at least 4-6 hours or until completely solid.
  • To release the pops, run warm water over the outside of the molds for a few seconds, then gently pull the pops out.

Notes

Adjust sweetness with honey or maple syrup to taste.
Keyword frozen dessert, lemon, popsicles, raspberry, yogurt