Description
Silky chocolate yogurt layers swirl with jewel-like raspberry puree, creating popsicles that crackle with sweet-tart bursts and cold creaminess on each bite.
Ingredients
- 1 1/2 cups plain Greek yogurt
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 2 cups fresh raspberries
- 2 tablespoons granulated sugar
Instructions
- In a medium bowl whisk together Greek yogurt, honey, and vanilla extract until smooth.
- Sift in unsweetened cocoa powder and stir until the chocolate yogurt mixture is evenly combined.
- In a separate bowl mash fresh raspberries with granulated sugar until a thick puree forms.
- Spoon a layer of chocolate yogurt into each popsicle mold, then add a layer of raspberry puree and repeat layers until molds are full, using a skewer to create a marbled effect.
- Insert popsicle sticks into the molds and freeze for at least 4 hours or until completely solid.
- To remove pops, dip molds briefly in warm water and gently pull on the sticks.
Notes
- For a richer texture use full-fat Greek yogurt.
- Frozen raspberries can be used; thaw and drain excess liquid before mashing.
- Adjust the sweetness by increasing or decreasing honey and sugar to taste.
- Store finished pops in an airtight container in the freezer for up to 2 weeks.