A mother emailed me the other day and asked, “why don’t you ever do anything with raspberries, especially since they’re in season now?” Actually, for the 4th of July last year I did do a Red, White and Blue Parfait with raspberries that Kenya still loves to this day, but I’m really glad that mom emailed me. We always need more great recipes with raspberries!
This summer, Kenya’s been on a major popsicle kick. He’s even eating popsicles for breakfast! So, last weekend I went to the Farmer’s Market, got some gorgeous raspberries and broke out my popsicle molds. After a lot of thought, I made these raspberry frozen yogurt pops. They are tangy and sweet and loaded with vitamin C and protein packed raspberry seeds.
Everyone in our house was dying to try them, so I pulled them out of the freezer after only 4 hours and we all licked away. Delicious! Our tummies were very happy that the mother who emailed me had made the raspberry suggestion. And Kenya thinks I’ve come up with the perfect breakfast popsicle!
We used these to make this recipe_
Raspberry Frozen Yogurt Pops
- 1 Pint raspberries
- 3 Tbsp agave
- 1 7 oz. Containers Greek Yogurt (I used 2%, but you can use 0% or whole milk yogurt)
- 1/2 Cup milk (I used vanilla rice milk)