Fruit and Yogurt Ice Pops
These raspberry shortcake popsicles are easy to make, but they taste amazing and are pretty enough to serve for a special occasion.
There are layers of crunchy shortbread cookie bits, real berries and raspberry yogurt.
It only takes a few minutes to put them together before you put them in the freezer to chill.
If you have fresh raspberries, use them.
You can, however, thaw frozen berries, instead.
The fresh berries need to be pureed, but the thawed ones will already be a nice texture.
These ice pops were made using paper cups and popsicle sticks, but cute molds with a built in stick and handle are fine, too.
Each layer has a distinct look, texture and flavor and the entire pop is wonderful!
Enjoy.
Raspberry Shortcake Popsicles Recipe
Ingredients
1 cup Raspberries
1 cup Raspberry Yogurt
6 Shortbread Cookies
Supplies
Instructions
1) Crumble the cookies. Add a little bit to each popsicle mold and set the rest aside.
2) Puree raspberries and pour into the molds on top of the crumbled cookies.
3) Add the yogurt to the molds on top of the puree.
4) Top with the remaining crumbled cookies and gently press the cookie bits down.
5) Add sticks and freeze overnight.
6) When you are ready to eat a popsicle, run hot water over the mold for 10 to 20 seconds to loosen. Then, the popsicle will easily come out of the mold.
Check out my other dessert recipes, so you can get more sweet inspiration.
Following are a few of my other tasty frozen treat recipes:
- Creamy Vegan Strawberry Popsicles
- Kiwi Popsicles
- White Chocolate Peanut Butter Popsicles
- 6 Colors of the Rainbow Popsicles
- Gummy Bear Popsicles
- Orange Creamsicles
- Avocado Popsicles
- Rainbow Yogurt Popsicles
- Cold Brew Mocha Popsicles
Then take a look at the rest of my vegetarian recipes, so you can have even more delicious fun in the kitchen!
