Are you looking for the easiest, most nutritious, packed with vitamin C raspberry-lemon Greek yogurt popsicle? Look no further. Today’s recipe is all you need for the perfect summer snack. You only need your ice pop molds and popsicle sticks to make them. That’s it. No blender, no food processor, nothing!
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A summer treat perfect for your patriotic celebrations
These popsicles bring a true explosion of refreshing flavors to your palate. First, the delicious tartness of the Greek yogurt, sweetened with lemon syrup, brings citrusy notes.
And then, the sweet raspberry puree pops! It is like having creamy raspberry lemonade popsicles! I won’t tell you more. You have to make them!
Besides that, these popsicles are so beautiful that they will make a statement in any patriotic celebration, including the Fourth of July!
Popsicles, ice pops, paletas or helados de palito
Every summer since I started this blog almost nine years ago, I’ve wanted to share my raspberry-lemon yogurt popsicle recipe. I used to make my ice pops, and we enjoyed them, but then something happened, and year after year, I forgot to take the pictures and didn’t post anything.
Don’t ask me why, but lately, my summers tend to be very hectic, so my popsicle recipe was postponed repeatedly. But my friend Lola, from Lola’s Cocina, is hosting her very popular Paleta Week this year, and I’m in! So, no more excuses. Let’s make the perfect summer treat!
In most Central American countries, including Mexico, they call popsicles “paletas.” But I was born and raised in Venezuela, where we call them helados de palito, which translates into ice cream on a stick.
Tips to make the perfect easy yogurt popsicles
You’ll need popsicle molds and sticks to make these raspberry-lemon yogurt ice pops. Following are my tips to make the perfect fruit yogurt popsicles:
- Ice pops are versatile, so feel free when choosing the fruit. This time I chose fresh raspberries that I purée with sugar. You can also make this recipe with blueberries, strawberries, blackberries, mango, and you name it!
- I prefer plain Greek yogurt because it is dense and more tart. Unsweetened plain regular yogurt will do the job too.
- I make lemon syrup with equal parts of fresh lemon juice, sugar, and lemon peels to sweeten and flavor the yogurt. I use a potato peeler to avoid any of the bitter white parts of the peel. Then, I simmer the juice with the sugar and lemon peel for about 15 minutes until the sugar dissolves and the lemon zest infuses the syrup.
- You can substitute sugar with honey or maple syrup. If substituting sugar, I would skip the simmering with the lemon peel.
- Once the lemon syrup is at room temperature, I mix it with the yogurt in a medium bowl and stir until creamy and well combined.
- When filling the molds, alternate the yogurt mixture and the raspberry mixture. Don’t fill the popsicle to the top of the mold to avoid spills once you put the popsicle stick.
- Once the popsicles are frozen, fill a container with warm water and dip the rack for 10-15 seconds. This will make easier the unmolding process.
More berry summer treats
Are you hungry for more summer treats with delicious fresh berries?
Check these out:
- Berry Pavlova
- Blackberry ice cream
- Blueberry and lavender mojito
- Chevre, strawberry, and basil bruschetta
- Chocolate-covered strawberries
- No-bake mojito cheesecake
- Strawberries and mozzarella skewers
- Strawberry-basil mojito
- Strawberries with goat cheese mousse
- Raspberry mojito
Raspberry-Lemon Greek Yogurt Popsicles Recipe
The following is my recipe. I hope you like it as much as do. To enjoy the popsicle frenzy, please visit Lola’s blog: you’ll be amazed at how many popsicle flavors are out there. Thanks for subscribing to my Youtube channel and visiting my Amazon shop.
Raspberry-Lemon Greek Yogurt Popsicles
Ingredients
- 1/2 cup sugar
- 1/3 cup fresh lemon juice
- the peel of a lemon
- 1 3/4 cups plain Greek yogurt
- 1 cup raspberries
Instructions
- In a small bowl, add the raspberries and 2 tablespoons of sugar and muddle to make a purée. Reserve.
- Add the rest of the sugar, lemon juice, and lemon peel in a small or medium saucepan. Cook at medium heat until the sugar dissolves. Then, lower the heat and simmer for 10 minutes.
- In a medium bowl, add the yogurt, and once the syrup is at room temperature, add it, and with a spatula, mix well until well combined.
- Pour the yogurt mixture into the ice pop molds alternating with the raspberry puree. Place the lid on top and insert the sticks.
- Freeze until fully set. Unmold and enjoy!
Nutrition
Did you make this recipe?
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