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Raspberry Lemonade Yogurt Popsicles

Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 popsicles
Author Miranda Couse


  • 1 + 1/4 cups fresh raspberries
  • 2 T . granulated sugar
  • 2 6 oz . Original Yoplait Yogurt french vanilla
  • 1 T . lemon juice
  • zest of 1 lemon


  • Place the fresh raspberries in a fine mesh strainer. Press the raspberries with a spatula and continue to work it until all of the juice is in the bowl and only the seeds and some skin is left in the strainer. Discard seeds.
  • Add the granulated sugar into the raspberry puree. Stir to combine. Set aside.
  • In a mixing bowl, add in the yogurt, lemon juice, and lemon zest. Stir to incorporate.
  • Scoop the yogurt into four popsicle mold cavaties. Try to keep it even.
  • Put the raspberry puree into a cup with a spout or spoon it into the molds to the top. Using a knife or a skewer, poke the raspberry puree down into the yogurt mixture until it's mixed to your liking. Avoid stirring to get the swirled effect like mine.
  • Place the popsicle sticks or tops in. Freeze overnight until set.
  • Run hot water on the outside of the mold for about 30 seconds. Pull popsicles out and serve.