BBQ Desserts: Creamy Lemon Raspberry Popsicles
Total Time
6 hours, 5 minutes
Prep Time
5 minutes
Cook Time
0 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 popsicles
- 2 and 1/2 cups (600g) plain Greek yogurt
- 1/4 cup (60ml) lemon juice
- 1 teaspoon lemon zest
- 2 Tablespoons (30ml) milk (I use almond milk)
- 2 Tablespoons (45g) honey
- 1/2 cup (about 65g) raspberries
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Preparation
Step 1
Stir all of the ingredients together in a large bowl (preferably one with a pour spout). The raspberries will break up a bit, and that’s fine. The mixture will be thick. Taste—if you want it sweeter, you can add a little more honey.
Step 2
Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing. If not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did). Continue to freeze for an additional 3–4 hours or overnight.
Step 3
Run popsicle molds under warm water to easily remove.
Step 4
Save recipe for the next time?
Chef's notes
Special Tools:
Mixing Bowls | Rubber Spatula | Popsicle Mold
Yogurt:
I use nonfat Greek yogurt, but you can also use low-fat or full-fat yogurt. If you decide to use a flavored yogurt that would pair well with the lemon flavor, you can reduce the honey or agave since the yogurt will be sweetened. Start with a couple teaspoons of honey, and then add more to your taste.
