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
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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>
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