Raspberry Vanilla Bean Yogurt Popsicles
Want a popsicle that’s perfect, just perfect for summer? Look no further than these Raspberry Vanilla Bean Yogurt Popsicles. I mean, who wouldn’t love alternating layers of fresh raspberry puree and vanilla bean yogurt?
Prep Time8 mins
Total Time8 mins
- 2 cups Raspberries
- Scant ½ cup Granulated sugar
- 1 ¼ cup Vanilla Greek yogurt
- 2 cups Heavy cream
- 1 cup Granulated sugar
- Generous pinch of salt
- 1 tablespoon Vanilla bean paste
- 1 teaspoon Vanilla extract
Puree the raspberries:
Add raspberries and granulated sugar to a blender. Blend on high until the raspberries are pureed. Transfer the raspberry puree to a measuring cup until ready to use.
Make the vanilla frozen yogurt mixture:
Rinse out the blender jar. Add the vanilla yogurt, heavy cream, granulated sugar, salt, vanilla bean paste, and vanilla extract to a blender. Blend on high until smooth.
Pour raspberry puree and vanilla yogurt mixture into popsicle molds, alternating between the two. Pop in your popsicle sticks and place in the freezer until frozen, 4-6 hours depending on your freezer.
To remove from molds, run the popsicles until warm water for a few seconds to help loosen the popsicle from the molds.