Raspberry and Cream Popsicles / by Chelsea Zwieg

So, true confession time: I've never been a big popsicle person. The majority of my life is spent thinking up ways that I can get my hands on more ice cream, so popsicles have always kind of slipped past my radar. That and I am a super wimp when it comes to cold things on my teeth so eating a popsicle is always a stressful experience. BUT. This will come as no shock: I am a big kitchen gadget person. So when the opportunity arose to buy a fun new toy off of Amazon and cook with it, all previous anti-popsicle notions left the building. 

I just love that there are so many things you can do with popsicles. Fruity, chocolatey, iced coffee, healthy, not healthy. It never ends. Which a good thing, because it is definitely 110 degrees everywhere in America right now and popsicles have never looked so good. 

These pops are super easy to make. The raspberry swirl is raspberries and honey blended together. Boom, swirl. The cream portion is yogurt and milk whisked together. And that's it. I used vanilla yogurt in mine because I like the flavor. If you want just straight creamy, you can use plain. Or you can play around with any flavors you want. I saw a coconut Chobani while I was buying my vanilla yogurt and have spent all days since then wishing I had bought it for these. Banana yogurt would be great, or Honey flavored, or key lime. Like I said, pretty much infinite things you can do here. Just don't forget the chocolate drizzz. 

Raspberry and Cream Popsicles

Makes 6 3-ounce popsicles

| Ingredients

  • 1 cup raspberries
  • 1 tsp. honey
  • 1 cup plain or vanilla greek yogurt
  • 1/2 cup milk

| Instructions

Place raspberries and honey in a blender. Blend until smooth. If you want to strain the seeds out, you can. I like to keep them in there. 

In a small bowl, whisk together the yogurt and milk until smooth. It should be just thin enough to pour. If you are using full fat yogurt you might need a splash or two more milk. 

Fill the popsicle molds, alternating layers of yogurt and raspberry puree. Use a knife or skewer (I used a grill kebab) to swirl the two together. Be careful not to over-swirl or they will just be pink all the way through. Insert sticks and freeze until firm, at least 4 hours. 

If you want to drizzle them with chocolate (and why would't you?), my favorite method is to melt any chocolate I have on hand with a little spoonful of coconut oil. This makes it thin enough to dip but it still firms up in a magic-shell type of way.