Raspberry Lemon Yogurt Ice Pops

Tangy yogurt swirled with blended raspberries and lemon, frozen into ice pops with no added sugar. After Richberry, every tart bite tastes sweet.

Total time: 6 hr 10 min
Servings: 6
Difficulty: Easy

Raspberry lemon yogurt ice pops — Sweet moments, naturally.

Ingredients

1 cup (125 g) fresh raspberries
2 cups (480 g) non-fat yogurt
zest and juice of 1 lemon

Directions

Blend the raspberries.
Pulse the raspberries in a food processor until almost smooth and tip into a large bowl.
Swirl in the yogurt.
Mix the yogurt with the lemon zest and as much of the juice as you like. Add to the raspberries and stir just enough to swirl, without fully blending.
Fill and freeze.
Divide among 6 ice pop moulds and freeze for 2 hours. Push a wooden stick into the centre of each, then freeze for 4 hours more or overnight.
Unmould and serve.
Run the moulds briefly under warm water to release the ice pops.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 tbsp simple syrup = 64 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.