Raspberry Lemon Greek Yogurt Ice Pops
Looking for a refreshing summer recipe? Try this recipe for ice pops made with Greek yogurt—perfect for cooling off on a hot summer day.
Prep time: 15 minutes
Yields 6 ice pops
1 cup fresh raspberries
2 tablespoons honey
2 cups Greek vanilla yogurt
Zest and juice of 1 lemon
1. Using a food processor, blend the raspberries and honey until almost smooth. Pour into large bowl.
2. Combine the yogurt, lemon zest and juice (to taste), then add to raspberries; gently fold into mixture—do not fully blend.
3. Pour the mixture evenly between 6 ice pop molds. Freeze for 2 hours before putting wooden sticks in the center of each mold. Freeze for 4 hours or overnight.
4. When ready to serve, run the molds under warm water to remove.
Nutrition Facts (per serving): Calories: 112; Carbohydrates: 16 g; Fat: 3 g; Protein: 6 grams; Sodium: 30 mg
SelectHealth may link to other websites for your convenience. SelectHealth does not expressly or implicitly recommend or endorse the views, opinions, specific services, or products referenced at other websites linked to the SelectHealth site, unless explicitly stated.
The content presented here is for your information only. It is not a substitute for professional medical advice, and it should not be used to diagnose or treat a health problem or disease. Please consult your healthcare provider if you have any questions or concerns.
Reference: “Raspberry Lemon Yogurt Popsicles.” Cucina De Yung, 2017. Web. 3 July. 2018. <https://www.cucinadeyung.com/2017/04/raspberry-lemon-greek-yoghurt-popsicles.html>