These Raspberry Yogurt Popsicles are sweet and cold and bursting with raspberry flavor! Perfect for a hot summer’s day. Post may contain affiliate links.
Why Pam, didn’t you just do a popsicle recipe last week, these Banana Berry Popsicles? Yes. Yes I did. Thank you for noticing. And you know what? I’m doing popsicles again this week. AND, not only am I doing popsicles again this week, but they are from the same book, Donna Hay’s Fresh and Light. AND, not only are they from the same book, they are from the same page of the book. Because you know what? It’s hot. It’s ridiculously hot. We’ve had no rain. I spend 32 hours a day moving sprinklers around trying to keep everything alive. The other day, rain was heading our way. A big line of storms. Bright red on the radar, heavy with rain. They got right up to the blue dot representing my house and then, “Poof” they magically disappeared. You think I’m kidding. I’m not. I take photographs of the weather radar, because I can’t believe it myself. They either disappear or split apart, half going above us and half going below. Usually they are so close we can hear the thunder, the other day we even could smell the rain. It’s like a an Edgar Allen Poe novel. The Tell-Tale Rain Storm.
Sorry. You can tell, I’m going a little crazy. I have to warn you, I’m afraid it’s only going to get worse. I looked ahead on the weather app and by next weekend we will be at 101 and 102 – fahrenheit. (I can’t tell you how many variations of that spelling I typed in. You know it’s bad when even Google can’t figure out what your tying to type in.) So, expect more popsicles. They will probably have booze in them.
Sorry, again. Back to these Raspberry Yogurt Popsicles. They were wonderful. I have totally fallen in love with the ease with which you can make popsicles with fresh fruit and vanilla yogurt. It’s crazy easy. I’ll be making these again and again, with whatever fruit is in season. AND, with some booze.
- 1 1/2 cups vanilla yogurt (reduced or full fat)
- 1/2 cup milk
- 1/4 cup agave syrup
- 3/4 cup fresh or frozen raspberries
- Combine yogurt, milk and agave syrup in a large measuring bowl and stir to combine. Add the raspberries and stir to combine, breaking up the raspberries a bit.
- Pour into popsicle molds. Freeze for at about 4 hours.
This week I am linking up with: Merry Monday | Amaze Me Monday | Lou Lou Girls | The Hearth and Soul | The SITS Girls | Full Plate Thursday | Funtastic Friday | Foodie Friday | Saucy Saturdays | Sunday Features