Description
Refreshing and creamy raspberry Greek yogurt popsicles, perfect for a hot day!
Ingredients
Scale
- 2 and 1/2 cups plain Greek yogurt
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 2 Tablespoons milk (I use almond milk)
- 2 Tablespoons honey
- 1/2 cup raspberries
Instructions
- Stir all of the ingredients together in a large bowl (preferably one with a pour spout). The raspberries will break up a bit, and that’s fine. The mixture will be thick. Taste—if you want it sweeter, you can add a little more honey.
- Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing. If not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did).
- Continue to freeze for an additional 3–4 hours or overnight.
- Run popsicle molds under warm water to easily remove.
Notes
- This recipe can be adjusted based on the sweetness of your raspberries and personal preference for sweetness.
- Prep Time: 10 minutes
- Category: Dessert
- Method: freezing
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg