BBQ Desserts: Creamy Lemon Raspberry Popsicles

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Sally’s

Total Time

6 hours, 5 minutes

Prep Time

5 minutes

Cook Time

0 minutes

Rating

(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

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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.

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.

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BBQ Desserts: Creamy Lemon Raspberry Popsicles

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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