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Raspberry Lemon Greek Yoghurt Popsicles

Bright and tangy raspberry‑lemon popsicles with Greek yogurt for creaminess—sweet raspberries, a hint of lemon zest, honey for balance; frozen delight with zip.
Print Recipe
Prep Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings 6

Ingredients
  

  • 1 cup fresh raspberries ≈ 125 g
  • 2 tablespoons honey
  • 2 cups vanilla Greek yogurt ≈ 500 g
  • Zest and juice of 1 lemon

Instructions
 

  • In a food processor, blend raspberries and honey until almost smooth. Pour into a large bowl.
  • Combine vanilla Greek yogurt, lemon zest and lemon juice (adjust juice to taste). Add to raspberries; mix gently so color streaks remain.
  • Divide mixture evenly among 6 popsicle molds. Freeze for 2 hours, then insert popsicle sticks.
  • Freeze for an additional 4 hours or overnight until fully firm.
  • To serve, run molds under warm water slightly to loosen. Remove popsicles and enjoy.

Notes

  • For less seed, strain raspberry purée through a fine sieve—though you lose some texture.
  • Adjust lemon juice to your taste for more or less tang.
  • Use thick yogurt for creamier texture.
  • Don’t skip the initial freeze; it helps prevent stick insertion mishaps.
  • Store popsicles in airtight container or wrap to avoid other freezer flavors.