Raspberry Lemonade Yogurt Popsicles

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon, Zest of
  • 1 1/4 cups Raspberries, fresh

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 tbsp Granulated sugar

• Dairy

  • 2 Yoplait 6 oz. original yoplait yogurt, Original

Found on cookiedoughandovenmitt.com

Ingredients

• 1 + ¼ cups fresh raspberries
• 2 T. granulated sugar
• 2 6 oz. Original Yoplait Yogurt, french vanilla
• 1 T. lemon juice
• zest of 1 lemon

Directions

• Place the fresh raspberries in a fine mesh strainer. Press the raspberries with a spatula and continue to work it until all of the juice is in the bowl and only the seeds and some skin is left in the strainer. Discard seeds.
• Add the granulated sugar into the raspberry puree. Stir to combine. Set aside.
• In a mixing bowl, add in the yogurt, lemon juice, and lemon zest. Stir to incorporate.
• Scoop the yogurt into four popsicle mold cavaties. Try to keep it even.
• Put the raspberry puree into a cup with a spout or spoon it into the molds to the top. Using a knife or a skewer, poke the raspberry puree down into the yogurt mixture until its mixed to your liking. Avoid stirring to get the swirled effect like mine.
• Place the popsicle sticks or tops in. Freeze overnight until set.
• Run hot water on the outside of the mold for about 30 seconds. Pull popsicles out and serve.