Raspberry Yogurt Popsicles
- Yield: servings
Adapted from The Perfect Scoop, by David Lebovitz. Be sure to use whole-milk yogurt, not low-fat or nonfat. It tastes better, and perfects the desired creamy texture.
- 2cups plain whole-milk yogurt
- 2cups fresh or frozen raspberries
- 3/4cup sugar
- Combine all ingredients in the jar of a blender, and process until smooth. Set a strainer over a bowl (or other vessel) with a pour spout. Press the mixture through the strainer to remove seeds. Divide mixture evenly among popsicle molds of your choosing. Freeze until very hard. If you’re using unconventional molds, such as vodka shooters, freeze the mixture for 20 to 30 minutes—until it begins to set—and then insert popsicle sticks so they will remain upright.
- To serve, briefly run the sides of the mold under tepid water to loosen the popsicle, and gently twist or wiggle the popsicle stick as you lift.
Note: I’ve also made this recipe with blackberries, and that’s very good, too. Keep in mind, though, that you may need to adjust the amount of sugar or lemon juice.
—Recipe by Molly Wizenberg