Saturday, April 28, 2012

The Recipe: Raspberry Yogurt Popsicles

Adapted from The Perfect Scoop, by David Lebovitz

2 cups plain whole-milk yogurt (recommended over low-fat or non-fat yogurt)
2 cups fresh or frozen raspberries
¾ cup sugar
1 tsp. lemon juice

Combine all ingredients in the jar of a blender, and process until smooth. Set a strainer over a bowl (or other vessel) with a pour spout. Press the mixture through the strainer to remove seeds. Divide mixture among popsicle molds of your choosing. Freeze for 20 to 30 minutes, or until the mixture begins to set; then insert popsicle sticks. Freeze until very hard.

To serve, briefly run the sides of the mold under tepid water to loosen the popsicle, and gently twist or wiggle the popsicle stick as you lift.

Yield: depends on your molds

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