New This Month

Raspberry-Yogurt Ice Pops


So long, ice-cream man -- New York City reader, Amorette Casaus, prefers her own frozen treats, layered with tangy yogurt and sweet-tart raspberries.

  • Prep:
  • Total Time:
  • Yield: Makes 6

Source: Everyday Food, September 2007


  • 2 cups plain low-fat yogurt
  • 1/2 cup sugar
  • 1/2 cup frozen raspberries (about 3 ounces)


  1. In a medium bowl, whisk yogurt and sugar to combine. In a blender, place 1 cup yogurt-sugar mixture (reserve the rest) with raspberries; puree until well blended. Press raspberry mixture through a fine-mesh sieve into another medium bowl (discard solids).

  2. Dividing evenly, layer yogurt mixtures in six 3-ounce ice-pop molds. Insert ice-pop sticks, and freeze until solid, 4 to 5 hours. To unmold ice pops, run warm water briefly over the molds.

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