Description
Popsicles don’t require an ice cream maker. These raspberry-maple yogurt pops are a slightly tart, refreshing summer treat anyone can make.
Ingredients
- 2 cups plain, whole milk or Greek yogurt
- 2 cups raspberries, fresh or frozen
- 1/2 cup maple syrup (raw blue agave works well, too)
- 1 teaspoon pure vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
I poured 1/4 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.