for the love of popsicles

Last week's mission: Popsicles (in an effort to beckon Spring to return to us)

The twist: Mandi and I decided to veer from the norm and tackle two different popsicle recipes.  Mandi on mocha.  Heather on fruit.  (If you know us, you know this suits us to a tee.)

The bonus: You, dear readers, get two recipes for the price of one.

The verdict: I took on Raspberry Yogurt Popsicles after finding a recipe that got excellent reviews.  If the photo above is any indication of the general consensus in this household, then you're bound to know that we adored them.  Our little guy was most certainly in love.  These pops beat any store-bought version.  They are satisfying, refreshing, fresh-tasting, easy-to-make, tangy, and messy (but that's half the fun of a popsicle, right?)  I foresee a summer full of these popsicles and others like them.  In the meantime, we'll keep trying to lure the warm weather back with these icy treats.

The Recipe: Raspberry Yogurt Popsicles

Adapted from The Perfect Scoop, by David Lebovitz

(found on orangette.blogspot.com)

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