Saturday, 8 June 2013

Raspberry Lemonade Yogurt Ice Pops

makes approximately 10 ice pops

¼ cup granulated sugar
1 tablespoons lemon zest (zest of one lemon)
½ cup fresh lemon juice (about 2 lemons juiced)
1 ½ cups plain yogurt
6 ounces fresh raspberries, cleaned (large ones cut in half)

Evenly distribute raspberries between ice pop molds. Set aside.

In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.

Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.


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