Raspberry Cream Greek Yogurt Pops
These raspberry cream greek yogurt pops are so easy to make. With just 4 ingredients you’ll have these whipped up in no time! Plus, they’re healthy and delicious!
This weeks stress buster of choice is a healthy one. These raspberry cream greek yogurt pops are melty, creamy, icy, and perfect for welcoming summer. Oh, sweet glory!
These popsicles are everything I love about summers. One of my favorite memories growing up were of picnicking at Lake Geneva.
Every summer my family would pack up the minivan and take the two hour drive from a little suburb outside of Chicago to Lake Geneva, Wisconsin. Every year we completed the trip in the same.exact.way. Regardless of how tired we were. There was no going home before we got our fruit popsicles. I don’t know why, but those milky pops always tasted better than the ones that came off the ice cream truck that circled our neighborhood.
Let’s talk greek yogurt pops:
– You can use your favorite berries: blueberries, raspberries, blackberries, strawberries, or mix them all!
– sugar is optional: I used a vanilla greek yogurt that wasn’t very sweet and my berries were tart, so I added the sugar. Test your greek yogurt for sweetness. If It’s sweet enough for your taste, omit the sugar.
– Greek yogurt: Try different flavors! I used vanilla because it pairs beautifully with raspberries. Try using coconut flavored, key lime, or what ever you like! The possibilities are endless!
– Mixing: I like the marble effect that barely mixing the ingredients gives. It also gives a good variation in flavor, from the sweet yogurt and the tart berries. If you want the fruit yogurt bars to be consistent in flavor from bite to bite, just mix the ingredients completely.
A few of my favorite things join forces today in this cold, creamy greek yogurt pop. Greek yogurt and berries are always part of my daily intake. Usually in the form of a detox smoothie. But today, i’m blending the two together to create a delicious special treat that’s waistline friendly. Pretty yogurt pops that taste good and skinny? I’ll take two, thanks.
I wonder if I’ll ever get over my love of summer picnics and fruit pop traditions.
Doubtful. But that’s not necessarily a bad thing.
Raspberry Cream Greek Yogurt Pops
These raspberry cream greek yogurt pops are so easy to make. With just 4 ingredients you'll have these whipped up in no time! Plus, they're healthy and delicious!
- 12 oz fresh or frozen raspberries
- 1/4 cup + 2 tablespoons granulated sugar
- 2 1/4 cups vanilla greek yogurt (any fat content, 0%,1%, or 2%)
- 1/4 cup heavy cream (half and half works too)
- In a medium bowl, combine the raspberries with 2 tablespoons of sugar and let sit for 5 minutes. In the meantime, prepare the yogurt mix. Combine the 1/4 cup sugar, vanilla yogurt, and heavy cream in a large bowl. Whisk the mixture until all the sugar dissolves completely. Using a fork, mash the raspberries until they break down. Add the raspberries to the yogurt mixture. Using a spatula just fold the raspberries in for a marbled effect. This will provide both sweet and tart bites. Alternately, you can combine the raspberries with yogurt until an even color forms. This will result in an even flavor distribution.
- Pour the mixture into the ice pop molds. Cover molds and insert popsicle sticks. Freeze for at least 4 hours or overnight. Remove from molds and serve immediately.
So refreshing, Marzia! Sounds like you have had some wonderful trips to Lake Geneva, which is not too far from where I grew up! It’s so beautiful there!
So nice to hear you’re familiar with the area! It truly is beautiful! I’m glad someone knew where I was talking about!
I love ice cream bars and these look great!
The best summer treat! I made them with German Quark cheese and Ricotta before…have to try with Greek yogurt next time. Awesome clicks, Marzia.
Oh wow! Yours sound soo interesting! I’ll have to try out a flavor with ricotta as well! Thanks Angie!
Wow! These look so simple and refreshing! Do you think I could sub regular milk for the heavy cream? I don’t usually keep cream around.
Hi Shelley! I haven’t tried substituting milk but I would think whole milk should be fine. You wanna avoid 2% or skim because you won’t be able to achieve that flavor and richness. Hope that helps!
Looks delicious! Think I could sub soy milk for the heavy cream? Unfortunately, I’m lactose intolerant…
Definitely, soy milk or even half and half made from coconut milk would be great substitutes.