Raspberry Frozen Yogurt Pops

August 14, 2009


A mother emailed me the other day and asked, “why don’t you ever do anything with raspberries, especially since they’re in season now?” Actually, for the 4th of July last year I did do a Red, White and Blue Parfait with raspberries that Kenya still loves to this day, but I’m really glad that mom emailed me. We always need more great recipes with raspberries!

This summer, Kenya’s been on a major popsicle kick. He’s even eating popsicles for breakfast! So, last weekend I went to the Farmer’s Market, got some gorgeous raspberries and broke out my popsicle molds. After a lot of thought, I made these raspberry frozen yogurt pops. They are tangy and sweet and loaded with vitamin C and protein packed raspberry seeds.

Everyone in our house was dying to try them, so I pulled them out of the freezer after only 4 hours and we all licked away. Delicious! Our tummies were very happy that the mother who emailed me had made the raspberry suggestion. And Kenya thinks I’ve come up with the perfect breakfast popsicle!


Raspberry Frozen Yogurt Pops

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeAuthor: Catherine McCordPrep Time 2 minutes Total Time 4 minutes


  • 1 Pint raspberries
  • 3 Tbsp agave
  • 1 7 oz. Containers Greek Yogurt (I used 2%, but you can use 0% or whole milk yogurt)
  • 1/2 Cup milk (I used vanilla rice milk)


  • Place all ingredients in a blender and blend until smooth.
  • Divide evenly among popsicle molds. Freeze overnight.
  • When ready to serve, run popsicle underneath warm water for a few seconds to loosen the cover from the popsicle and enjoy!


Calories: 90kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Cholesterol: 5mg | Sodium: 40mg | Fiber: 4g | Sugar: 15g Did you make this recipe?Mention @Weelicious or tag #weelicious!

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