These 2 ingredient Raspberries n’ Cream Yogurt Pops are a delicious and refreshing treat on a hot summer day! Kids love them.

This is such an easy recipe that kids will love! (I love them too!) Chances are you already have the ingredients on hand! Simple. Fun. Yummy. Healthy. (oh, and they are pretty too!)

Raspberries n’ Cream Yogurt Pops Recipe Tips:

YOGURT: Use full fat yogurt: the higher the fat content the less ‘icy’ the pop will be. You can use Greek Yogurt or high fat yogurt in any flavour you like: vanilla, raspberry, lemon, peach etc…
RASPBERRIES: You can use fresh or frozen raspberries.
Popsicle Molds: I originally used dixie cups to make these, but we did find them a bit too big. They look nice, but they pack a lot of popsicle. Next time I would use a smaller popsicle mold.
Freezing: If you can, let these popsicles freeze overnight.
Before eating, these pops were best after they had sat for a few minutes after they had been frozen. This just seemed to soften them up a bit before eating.

Raspberries n’ Cream Yogurt Pops

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These 2 ingredient Raspberries n’ Cream Yogurt Pops are a delicious and refreshing treat on a hot summer day! Kids love them.

Author: Jo-Anna Rooney
Prep Time: 5 minutes
Freezing Time: 7 hours
Total Time: 7 hours 5 minutes
Yield: 10 popsicles 1x
Category: Frozen Treat
Method: Freezing

Ingredients

Units Scale

2 (650 g) tubs of full fat yogurt (the higher the fat content the less ‘icy’ the pop will be)
1 1/2 cups raspberries
dixie cups and popsicle sticks or popsicle molds

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Instructions

In a blender, puree the raspberries.
Lay out the dixie cups or popsicle molds, and put about 1 inch of yogurt in the bottom.
Then a layer of raspberry puree.
Then the remainder of yogurt on top.
Insert popsicle sticks. The yogurt is thick enough that the sticks will stand up fine.
Put in the freezer until they are frozen solid.