More Recipes
These creamy pops are like a smoothie on a stick. The spark of lemon, tart yogurt, and hit of vanilla give these gems a bit of an edge over your standard fruity, icy treats.
1 1/2 cups (6 ounces/170 grams) raspberries, fresh or thawed frozen
2/3 cup (8 ounces/224 grams) light agave nectar
1 vanilla bean, split lengthwise
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1/8 teaspoon fine sea salt
2 cups (17 ounces/482 grams) 2% Greek yogurt
1. In a medium saucepan, combine the raspberries, agave nectar, 1/2 cup water, the vanilla bean, lemon juice, lemon zest, and salt. Set the pan over medium-high heat and stir gently until the mixture comes to a full boil. Remove the pan from the heat and let cool. Pull the vanilla pod from the pan. Using the back of a knife, scrape any remaining vanilla seeds into the pan, and discard the pod.
2. Pour the raspberry mixture into a blender or the bowl of a food processor fitted with a steel blade. Puree until smooth. Add the yogurt and process until well-blended. Transfer the mixture to a large spouted measuring cup for easy pouring, and pour into popsicle molds. Freeze until firm.
Reprinted from Real Sweet by Shauna Sever, courtesy of HarperCollins Publishers.
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
