If you are looking for a tasty way to beat the summer heat, the Raspberry Lemonade Yogurt Ice Pop is just the perfect treat. Chad and I have a deep love and appreciation for all things lemon. Whether its sweet treats, savory eats, household remedies or beauty treatments we are always happy to use lemon. We always have a fruit basket full of lemons and a good portion of the year we are fortunate enough to have a tree full of lemons.
As I was preparing these fabulously flavorful frozen treats, all I could think about was biting into one. Savoring the layers of tart lemon juice and lemon zest and contrasting sweet raspberries perfectly combined with smooth and creamy protein packed yogurt. I very carefully constructed each popsicle. Took my time, I mean look at those raspberries, all with the end game in mind. These were mine! Chad doesn't care for popsicles that much and Munchkins palette isn't quite developed enough to really enjoy lemon yet. This creation was all for me.
That was until Chad came back from the photo shoot, I don't know what came over him. Shortly after the photo shoot was over I didn't have any more ice pops. I had 10, now I have 1. He had commandeered the entire tray, except the one in my mouth. So nice of him to save me one.
All kidding aside, Chad loved these ice pops so much that he declared these "his popsicles". We have a freezer full of ice pops for the munchkin and I. But these ones, these are for Chad. So, being the ever resourceful woman that I am... I made another batch. Thankfully raspberries are on sale so I can really stock up on these ice pops. Low calorie, healthy treat. The perfect dessert for us to eat!
Enjoy! You might want to hide these though. Seriously, behind the vegetables or something.
With love from our kitchen table to yours! XO
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Raspberry Lemonade Yogurt Ice Pops
makes approximately 10 ice pops
¼ cup granulated sugar
1 tablespoons lemon zest (zest of one lemon)
½ cup fresh lemon juice (about 2 lemons juiced)
1 ½ cups plain yogurt
6 ounces fresh raspberries, cleaned (large ones cut in half)
Evenly distribute raspberries between ice pop molds. Set aside.
In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.
Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.
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