Description
Dive into chilly bites of smooth Greek yogurt blended with dark cocoa and kissed by raspberry tang. Each marbled pop offers creamy richness, fruity brightness, and effortless sweet comfort in every icy mouthful.
Ingredients
- 1 1/2 cups plain Greek yogurt
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 2 cups fresh raspberries
- 2 tablespoons granulated sugar
Instructions
- In a medium bowl whisk together Greek yogurt, honey, and vanilla extract until smooth.
- Sift in unsweetened cocoa powder and stir until the chocolate yogurt mixture is evenly combined.
- In a separate bowl mash fresh raspberries with granulated sugar until a thick puree forms.
- Spoon a layer of chocolate yogurt into each popsicle mold, then add a layer of raspberry puree and repeat layers until molds are full, using a skewer to create a marbled effect.
- Insert popsicle sticks into the molds and freeze for at least 4 hours or until completely solid.
- To remove pops, dip molds briefly in warm water and gently pull on the sticks.
Notes
- For a richer texture use full-fat Greek yogurt.
- Frozen raspberries can be used; thaw and drain excess liquid before mashing.
- Adjust the sweetness by increasing or decreasing honey and sugar to taste.
- Store finished pops in an airtight container in the freezer for up to 2 weeks.