Friday, July 20, 2012

Raspberry Lemonade Yogurt Ice Pops



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.

Enjoy!!!

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

26 comments:

  1. lovely picture of the is delicious treat

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  2. So pretty and love the flavor combination. I bet the yogurt is terrific frozen. Have a great weekend!

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    Replies
    1. These are so amazing. I can't make them fast enough. Yogurt is great frozen.

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  3. Now this is what I love about summer. These sound amazing!!

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    Replies
    1. Summer fruit is fantastic. The flavors in here completely rock my world. So good!

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  4. i am drooling. how refreshing are these? Seriously, they look gorgeous, look delicious, look fresh and scream summer

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    Replies
    1. I know, if I can pry one out of Chad's hands you are welcome to some!

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  5. Oooh, these look so creamy and delish! Yum!

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    1. Seriously amazing. I was a little unsure how they would turn out, but I am soooo happy I worked out the recipe. Definitely worth making.

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  6. Is the plain yogurt sweetened?

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    1. No, it is not. That is why I use sugar in the recipe. I buy the Dannon all natural plain yogurt (sometimes I use non-fat). Just milk and pectin are the ingredients. Hope that helps!

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  7. I made this today using vanilla yogurt and blackberries -- it was delicious! thank you for the recipe :)

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  8. I followed the principles and proportions of this recipe substituting greek yogurt, limes, and strawberries (what I had on hand). Spectacular! Thanks for the inspiration.

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  9. You could probably use Splenda baking blend and non fat greek yogurt. I would certainly cut the calorie count, the fat count and add protein from the greek yogurt.

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    Replies
    1. Caution advised: Splenda can be a huge migraine trigger. Learned the hard way :(

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  10. Where did you find your Popsicle mold? I just love the look of traditional Popsicles! Also, what about substituting honey for the sugar? I'm trying to do away with refined sugars, but these just look too yummy to pass up! :)

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    1. Honey should work perfectly. I have never tried it myself. Let mw know how they come out. Here is a link to the molds http://www.amazon.com/gp/product/B0002IBJOG/ref=pe_214850_30585960_email_1p_0_ti

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  11. Beautiful recipe! So simple, healthy, and refreshing!

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  12. When your popsicles are frozen, how do you store them so you can use the molds again?

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    1. I place each one in a plastic baggie and store all of those baggies in a freezer gallon bag. Hope that helps.

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  13. They're beautiful! Mine turned out very sour. I think I'll use less lemon next time. I also used plain Greek yogurt, does that make a difference?

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  14. They're beautiful! Mine turned out very sour, I think I'll use less lemon next time. Also I used plain Greek yogurt. Does that make a difference?

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    1. Greek yogurt would make them thicker, but do what works for you. We do like sour, but the lemon size and quality makes a big difference. Large lemons tend to be more juicy, but less flavorful. Where as small lemons really pack a punch.

      Hope that helps! Enjoy. XOXO Donna

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    2. Thanks Donna!! I'll check the mix next time for lemon taste before freezing! Also I'm wondering if Greek yogurt made ut more tart? I'll try with plain yogurt next time.

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    3. Thanks Donna!! I'll check the mix next time for lemon taste before freezing! Also I'm wondering if Greek yogurt made ut more tart? I'll try with plain yogurt next time.

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