Raspberry Lemonade Yogurt Pops

Raspberry Lemonade Yogurt Pops
Yield: about ten 2 1/2 oz pops Prep 15 mins Freeze 6 hrs


  • 12 ounces fresh or thawed frozen raspberries
  • 2/3 cup light agave nectar or honey
  • 1 vanilla bean, split lengthwise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/8 teaspoon fine sea salt
  • 1 cup 2% Greek yogurt

Make It

1. In a medium saucepan, combine raspberries, agave nectar, 1/2 cup water, vanilla bean, lemon juice, lemon zest and salt. Set saucepan over medium-high heat and stir gently until mixture comes to a full boil. Remove saucepan from heat and let cool completely. Pull vanilla pod from saucepan. Using the back of a knife, scrape any remaining vanilla seeds into saucepan and discard pod.

2. Pour raspberry mixture into a blender or the bowl of a food processor fitted with the steel blade. Puree until smooth. Add yogurt and 3 tbsp water and process until well blended. Transfer mixture to a large spouted measuring cup for easy pouring, and pour into Popsicle molds. Insert wooden sticks. Freeze until firm.

3. Excerpt from Real Sweet by Shauna Sever