Raspberry-Maple Frozen Yogurt Popsicles

Raspberry-Maple Yogurt Pops - TheMessyBaker.com

26 May Raspberry-Maple Frozen Yogurt Popsicles

Raspberry-Maple Frozen Yogurt Pops - No molds required -- TheMessyBaker.com

Dizzy. If I were to sum up childhood summers in one word, it would be dizzy. Dizzy from spinning in endless circles on the tire swing. Dizzy from chasing each other round and round and round the yard. Dizzy from watching the leaves sway as I stared up into the trees from my hammock. Dizzy from the speed at which spring turned to summer, turned to fall.

With daytime TV banned and video games yet to be invented, we had only our imaginations and each other for entertainment. We chased and leapt and tumbled and climbed our way through the hot, sticky, un-air-conditioned days of summer. Mom cooled us off with popsicles made from frozen Freshie® (a Canadian knock off of KoolAid®). They were sweet, icy treats. Everyone bit the ends off and munched their way down to the stick. Everyone but me. I sucked all the flavour out  the tip, and only when I was left with a pale, ice cube of a popsicle would I crunch.

Raspberry-Maple Yogurt Pops - A homemade treat. - TheMessyBaker.com

These raspberry-maple frozen yogurt popsicles are a cross between ice cream and the simple ice sugars of summers gone past. Even with copious amounts of dairy, they aren’t creamy like their churned counterpart. They shatter slightly when bitten. But then again, they require no stove top, no ice cream maker and nothing more elaborate than a blender and a sieve. You can even skip the sieve.

A package of Dixie cups, some wooden sticks and a bit of freezer space will get you through the summer. The solution’s so simple it can make your head spin.

What were your favourite cool down treats from childhood?

Raspberry-Maple Frozen Yogurt Popsicles
Recipe type: Ice Cream and Frozen Treats
Prep / inactive time: 
Total time: 
Serves: 6 to 12 pospsicles, depending on mold size
Popsicles don't require an ice cream maker. These raspberry-maple yogurt pops are a slightly tart, refreshing summer treat anyone can make.
  • 2 cups plain, whole milk or Greek yogurt
  • 2 cups raspberries, fresh or frozen
  • ½ cup maple syrup (raw blue agave works well, too)
  • 1 teaspoon pure vanilla extract
  1. Place the yogurt, berries, maple syrup and vanilla extract in a blender and purée until the raspberries are smooth and all ingredients are well blended. Taste. You may want to adjust the sweetening depending on how tart your berries are.
  2. Place a fine-mesh sieve over a jug with a pouring spout. Strain the yogurt mixture, pressing it against the walls of the sieve with a metal ladel to extract as many of the raspberry seeds as possible.
  3. Pour the mixture into popsicle molds or into paper cups. If you are using molds, insert the handles and put the popsicles into the freezer. If you are using paper cups, freeze the popsicles for about half an hour or until the yogurt is firm enough to hold a wooden popsicle stick when inserted. Freeze until firm -- at least 2 hours for small popsicles, up to 4 hours for larger ones.
  4. If using popsicle molds, run the mold under lukewarm water and twist to release. If using paper cups, simply tear the cup off the frozen popsicle. Eat immediatley.
I poured ¼ cup yogurt mixture into bathroom-size (3-ounce / 88.7 mL) Dixie cups. Not only do they freeze quickly, they impose portion control. The standard commercial popsicle molds hold about a half cup.

This recipe is adapted from Orangette who was inspired by David Lebovitz's The Perfect Scoop. Raspberry-maple is a classic Canadian flavour combination. Better than Freshie® any day.


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  • Randi
    Posted at 22:53h, 17 July Reply

    I used 2 container fresh raspberries..12 ounces..
    I added 1 cup vanilla syrup i teas. vanilla
    and it was a bit tart..
    I filled 1 pre made plastic kid mold which held 4 pops…

    I then added 3/4 cup Malibu Black Coconut Rum and
    filled the 2nd mold for adults only..
    I will try this with different fruits but will use agave or simple syrup I think..

    It has to be delicious..I am alone & 58 years old..I am sure I will enjoy them both..Not quite sure when it will be frozen.. Thank you..GREAT Webpage..Will share with my niece who has 5 year old triplets..

    • Charmian Christie
      Posted at 14:18h, 18 July Reply

      The coconut rum sounds like a delicious addition. A bit of alcohol helps frozen treats from getting granular and icy. Too much will prevent them from freezing. Hope you find the sweet spot with this! Either way, I’m sure it’s fabulous in this hot weather. Cheers!

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