BBQ Desserts: Creamy Lemon Raspberry Popsicles
These are easy 5-ingredient lemon raspberry popsicles made primarily from protein-packed Greek yogurt. They're cold and creamy, and sure to hit the spot on a warm summer day. You need a popsicle mold to make them.
Foto: Sally's Baking Addiction — Sally
Ingredients
- 2 and 1/2 cups (600g) plain Greek yogurt*
- 1/4 cup (60ml) lemon juice
- 1 teaspoon lemon zest
- 2 Tablespoons (30ml) milk (I use almond milk)
- 2 Tablespoons (45g) honey
- 1/2 cup (about 65g) raspberries
Steps
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Stir all of the ingredients together in a large bowl (preferably one with a pour spout). The raspberries will break up a bit, and that’s fine. The mixture will be thick. Taste—if you want it sweeter, you can add a little more honey.
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Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing. If not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did). Continue to freeze for an additional 3–4 hours or overnight.
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Run popsicle molds under warm water to easily remove.
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| and 1/2 cups | 2 | $2.19/kg | $0.44 |
| 0.25 cup | - | - | |
| lemon zest | 1 teaspoon | - | - |
| 2 tablespoons | - | - | |
| 2 tablespoons | - | - | |
| 0.5 cup | - | - |
*Estimated market prices, may vary by region
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