Raspberry-Yogurt Pops

Raspberry-yogurt pops

Total Time
4 hr 15 min
15 min
Who doesn’t love dessert on a stick? These frozen treats take the classic berries-and-cream combo and bring in notes of coconut and lemon. If you don’t own ice pop molds, divide the unfrozen mixture among paper cups and plunge a wooden craft stick into each before freezing.



3 cup(s), or frozen unsweetened raspberries, thawed


1 medium, ripe

Fat free raspberry Greek yogurt

6 oz

Reduced fat coconut milk

½ cup(s)


3 Tbsp

Lemon zest

½ tsp, grated

Fresh lemon juice

1 Tbsp


  1. In a food processor, process the berries until smooth. Set a fine- mesh sieve over a medium bowl. Strain the purée into the bowl, pressing to extract as much juice as possible. Discard the seeds.
  2. In the processor bowl, process the raspberry purée, banana, yogurt, coconut milk, honey, and lemon zest and juice until smooth.
  3. Divide the raspberry mixture among 8 ice pop molds. Insert the sticks into the molds. (Or divide the mixture among 8 paper cups. Cover each cup with foil or plastic. Insert a wooden craft stick into each cup.) Freeze until the mixture is firm, at least 4 hours.
  4. To serve the ice pops, dip the bottom of each mold into hot water for about 10 seconds to loosen the ice pop. Remove the ice pops from the molds.
  5. Per serving: 1 ice pop