Raspberry Yogurt Popsicle

Raspberry Yogurt Popsicle

As fall is just about here, I would be remiss to not do one final homage to summer…….Raspberry Yogurt Popsicle.

Raspberries are something both Tim and I love. We have them in smoothies……..look for our recipes coming soon……..almost everyday. These popsicles are like a smoothie on a stick.

This last week was a hot one. But of course, we are back in school and the first week of school is notoriously hot! We were lucky in that over the summer our school district put in a new heating and cooling system, so we are all comfy……..until we step outside……..ugh!

So, I wanted to make something cool but still semi healthy……..haven’t quite made the transition to full on healthy………yet! But, these are only 82 calories each!!!!!

Popsicles have been all the rage this year, lots of flavors, some I’m not quite so sure about…….hmmmm. But anyway, these are just a normal mix of flavors that enhance each other. The creaminess of the yogurt, the sweet yummy raspberry, and just a hint of chocolate!

Raspberry Yogurt Popsicle

 So, if you are craving a semi healthy, cool sweet treat………Raspberry Yogurt Popsicles will hit the spot. You can also try our Chocolate Espresso Bean Popsicle for cool coffee treat!

Raspberry Yogurt Pops Collage

Print
Raspberry Yogurt Popsicle

Raspberry Yogurt Popsicle

  • Author: Marty Boyd
  • Prep Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American

Scale

Ingredients

  • 8 ounces vanilla greek yogurt
  • 1 cup almond milk
  • 2 cups frozen raspberries
  • 1/2 cup mini chocolate chips

Instructions

  1. In a large bowl, blend together the greek yogurt and almond milk. Fold in the raspberries.
  2. Using popsicle molds place 1 teaspoon of the mini chocolate chips into each mold.
  3. Pour yogurt mixture into molds. Top with remaining chocolate chips.
  4. Place in freezer for about 1 hour. Place sticks into the molds and continue to freeze for another 6-8 hours.
  5. To remove the popsicles dip in hot water for a few seconds. Pull on the sticks until the popsicle releases. Do not wiggle the stick or the stick will pop out with out the popsicle.
  6. To enjoy later, wrap each pop in plastic wrap and place in a freezer bag.

Keywords: greek yogurt, almond milk, raspberries, chocolate chips, freeze, popsicle

Raspberry Yogurt Pop Label

Chocolate Espresso Bean Popsicle

Chocolate Espresso Bean Popsicle

Espresso Bean Popsicles

Warm summer evenings…….you need something cool…….but you love coffee…….too hot for coffee……..think again! Chocolate Espresso Bean Popsicles are just the ticket.

The only popsicles I have ever made were the ones you made with Kool-Aide when you were a kid. Everyone had the Tupperware popsicle mold, and all we had to fill them was Kool-Aide or juice. Well, times they have a changed!

I have seen many recipes for popsicles on Pinterest, and thought I would give some a whirl.  Tim and I love coffee! In the summer we make iced coffee by the pitcher full. We discovered that a french press makes perfect iced coffee. So why not make popsicles?

First I needed the molds. And if all else fails check eBay. With the molds purchased and on the way I needed a recipe.

I wanted a creamy sort of latte taste, so I needed some type of milk. I tried sweetened condensed milk, its sweet and creamy so I hoped it would work. I blended it with hot coffee and poured it into the mold. I also wanted some visual interest, so I mixed the condensed milk I didn’t use in with some cream. That’s how you make ice cream, so why not.

We like a little crunch in things so, chocolate covered espresso beans. Besides being chocolate and all kinds of yummy, they make them look really pretty!

I would never have tried the espresso beans, but years ago one of my girlfriends Michelle, owned a cafe, deli, bakery, coffee shop……..The Herb Garden Deli,Cafe and Bakery. It was a great place, and in the coffee shop, we had chocolate covered espresso beans……..I was leery. But I tried them and all I can say is they are addicting. So, thank you to Michelle for broadening my horizon, so I could years later make this recipe.

Layers of espresso beans, creamy latte, and creamy cream…….like foam on a cappuccino, but all frozen makes a sweet cool coffee treat. Perfect for those warm summer nights when you really want a coffee………

Espresso Bean Popsicles Collage

Print
Espresso Bean Popsicles

Chocolate Espresso Bean Popsicle

  • Author: Marty Boyd
  • Prep Time: 2 hours 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American

Scale

Ingredients

  • 2 cups very strong coffee, hot
  • 114oz. can sweetened condensed milk, divided
  • 3/4 cup heavy cream
  • 1/2 tsp. vanilla extract
  • 1/2 cup crushed chocolate covered espresso beans, divided

Instructions

  1. Place 2/3 cup sweetened condensed milk in a bowl or measuring pitcher. Pour the hot coffee over the top and stir until blended. Allow the coffee to cool for a few minutes.
  2. Place 1 teaspoon of crushed espresso beans into each popsicle mold, then carefully pour the coffee mixture into the molds, until about 2/3 full. Place in the freezer and freeze until slushy, about 1- 2 hours.
  3. Mix the heavy cream with 3 Tb. sweetened condensed milk and vanilla. Pull the Popsicle out of the freezer.
  4. Pour 1-2 tablespoons of cream over the top of each pop and top with another teaspoon of espresso beans, add a popsicle stick to the middle.
  5. Return to the freezer and freeze until hard.
  6. To remove from the molds: Fill the sink with warm water and dip the bottoms of the molds in the warm water for 30seconds or so. If the popsicles do not come out re-dip them.Be careful not to let them in the warm water to long or they will melt.
  7. Eat immediately, or wrap in plastic wrap and place in freezer bags and return to the freezer.

Notes

Prep time does not include overnight freezing.

Keywords: coffee, sweetened condensed milk, heavy cream chocolate covered espresso beans, popsicle