Recently a branch of People’s Pops opened in Park Slope. Pretty much everywhere I walk, I see kids and adults alike happily slurping fruity popsicles as they walk down the street. With the recent heat wave, it has become a strong test of willpower to not stop in when I walk by, which is practically everyday.
I’ve eaten my fair share of People’s Pops this summer, but realized I could easily go broke having as many a day as I’d like. And so I’ve recently started making a bunch of popsicles at home with yogurt and fresh summer fruit. Plus, a walk to the freezer takes much less time.
Making these popsicles couldn’t be easier. You just mix yogurt with honey to balance out the tartness with a bit of sweetness. (I use about 1 tablespoon of honey per cup of yogurt, but you may need to adjust the amount based on how tart your yogurt is and/or how sweet you like your popsicles.) Then you simply alternate adding raspberries and yogurt to the popsicle molds.
And you can definitely try these with blueberries and blackberries or chopped up strawberries. I like that yogurt and berries seem to have roughly the same density, so the berries get evenly distributed as opposed to sinking to the bottom as other fruits might.
These were so good I’m already on my second batch after the first ones got gobbled up last week. I recommend having plenty on hand in your freezer for the remainder of the summer.
Raspberry Yogurt Popsicles
Makes 14 to 16
- 2 cups whole milk yogurt
- 2 tablespoons honey, plus more to taste
- 1 pint fresh raspberries
- In a large bowl, stir together the yogurt and honey. Taste and add more honey if you’d like.
- Put 1 or 2 raspberries in the bottom of the popsicle molds. Pour a bit of the yogurt mixture over the berries, then alternate adding berries and more yogurt mixture until you fill the molds. The raspberries are light enough so they’ll suspend in the yogurt wherever you place them.
- Freeze for at least 4 hours before serving.