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
Servings: 8
- 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.
To assemble:
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.
Eat immediately.