Every summer since I started this blog, almost nine years ago, I’ve wanted to share this raspberry-lime yogurt popsicles recipe. I used to made them, but then something happened and no posting here.
Don’t ask me why, but lately my summers tend to be very hectic, so my popsicle recipe was postponed again and again.
Thanks God my friend Lola from Lola’s Cocina is hosting her very popular Paleta Week and this year I’m in. To enjoy this paleta frenzy, follow #paletaweek on Instagram and visit Lola’s blog: you’ll be amazed on how many paleta flavors are out there.
Now, let’s back to my popsicles. Or should I call them paletas? Paletas is the name they call popsicles in Mexico and Central America. As you may know, I’m from Venezuela, in South America, where popsicles are called “helados de palito” (ice cream on a stick.)
These popsicles bring a true explosion of refreshing flavors to your palate. First, the delicious tartness of the Greek yogurt, sweetened with a lime syrup, which brings citrusy notes. And them the sweet raspberry puree pops! I won’t tell you more. You have to make them!
How to make raspberry-lime yogurt popsicles
To make these raspberry-lime yogurt popsicles you’ll need popsicle molds and popsicle sticks. Following are my tips to make the perfect popsicles:
- Let your imagination be the limit, enjoy your favorite flavors and mix them in unexpected ways.
- Don’t fill the popsicle mold up to the top, to avoid spills once you put the popsicle stick.
- Once the popsicles are frozen, fill a container with hot water and dip the popsicle rack for 10-15 seconds. This will make easier the unmolding process.
Following is my recipe. I hope you like it as much as we do. Happy Summer!
Rasbperry-Lime Yogurt Popsicles
- 1/2 cup of sugar
- 1/3 cup of fresh lime juice
- 2 cups of low-fat Greek yogurt
- 9 oz. of fresh raspberries rinsed and dried
- Reserve 2-3 tablespoons of sugar.
- Add the rest of the sugar and the lime juice to a small saucepan over medium heat, and stir constantly until the sugar is completely dissolved.
- Simmer for 5 minutes until the mix reaches s syrup consistency. Let the syrup completely cool down.
- In a small bowl add the raspberries and the rest of the sugar. With a fork, make a a puree and let stand for 12 minutes, until the lemon syrup gets cold.
- In another bowl, mix the yogurt with the lemon syrup until a creamy lemony yogurt is formed.
- Layer the yogurt and the raspberries in the popsicle molds, cover and insert the sticks.
- Freeze until the popsicles are solid, around 3-4 hours, or even better: overnight.
- Dip the popsicle molds in hot water for a few seconds to unmold.
Did you make this recipe?Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
Craving for more berry summer treats? Check this out:
- Berry Pavlova
- Blackberry ice cream
- Blueberry and lavender mojito
- Chevre, strawberry and basil bruschettaChocolate-covered strawberries
- No-bake mojito cheesecake
- Strawberries and mozzarella skewers
- Strawberries with goat cheese mousse
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