Raspberries n’ Cream Yogurt Pops


  • 2650 g tubs of full fat yogurt (the higher the fat content (the less ‘icy’ the pop will be))
  • 212 oz shells of fresh raspberries
  • Cups Dixie
  • popsicle sticks


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