This, which combines the delicate sweetness of raspberries with
the creaminess of vanilla yogurt, is great for getting the best
return on your basket of berries. The pops take several hours to
freeze, so prepare them in the morning if you're planning on
an afternoon snack.
Be sure to hand out aprons before you start stirring and whisking
to shield everyone's clothing from pretty pink stains.
Makes 8 creamsicles.
1 pint raspberries
1/2 cup granulated sugar
1 1/4 cups water
1/2 cup cream (heavy or light)
1 tablespoon lemon juice
1 cup vanilla yogurt
8 (5 ounce) waxy paper cups
8 Popsicle sticks
- In a blender, puree 1 pint of the raspberries with the sugar and
water. Then use a jelly bag or sieve to strain out the seeds (this
should yield about 2 cups of pulp).
- Transfer 2/3 cup of the raspberry puree into a separate container,
add the cream, and whisk well to mix. Meanwhile, have your child
stir the lemon juice into the rest of the raspberry puree. Now you
should have two containers of raspberry sauce — one that's
deep red and another that's creamy pink. Chill both sauces.
- In a bowl, stir together the vanilla yogurt and the remaining raspberries
(another good job for kids). Pour the mixture into the paper cups
until they are about half full. Set the cups in an 8- inch square
pan (for ease in transferring them in and out of the freezer). Cover
each cup with aluminum foil and poke a Popsicle stick straight through
the center of the foil and into the mixture.
- Freeze until set (about
- Remove the foil and pour a layer of the deep red puree on top of
the frozen yogurt. Freeze again until solid (about 2 hours). Finally,
pour a layer of the raspberry cream mixture into each cup and freeze
- To serve, peel the cups away from the creamsicles.
Originally published in Family Fun magazine.