As Canada Day approaches tomorrow, red and white is on my mind. These popsicles have only two ingredients – both delicious whole foods – so they are easy.
Raspberries (are raspberries pink or red? Not sure….). Either way, they’re beautiful.
I chose raspberries (for Canada Day) and coconut yogurt (’cause I like coconut) but the choice of ingredients is only limited by your imagination! How about blueberries and vanilla yogurt? Peaches and lemon yogurt? You can also choose how mixed up to be – or layer the ingredients for a rainbow, colour-block effect. I like to swirl gently, leaving them with a rustic, unpolished look.
I made these using molds like this, but use what you have, or for a smaller, little kid version, try using big ice-cube trays and wooden popsicle sticks. These are a great size for big kids (and adults).
Raspberry and Coconut Swirled Popsicles
Two ingredient frozen treat.
- 1 1/4 cup fresh raspberries
- 1 1/4 cup whole yogurt, coconut flavour Or choose your own fave taste, Greek or whole milk will give you the best, creamiest results
- 2-3 tbsp water For thinning to yogurt to 'pourable'
Puree raspberries until smooth in blender or food processor. Set aside
Measure out the yogurt in a large measuring cup. Add a few tablespoons of water and stir until the yogurt seems pourable. Careful not to overthin.
If you want to make layered popsicles, pour a layer of raspberry puree into each of your popsicle molds, about 1/3 to half. Then pour the yogurt on top. Insert the top of your mold and pop into the freezer.
If you prefer to make swirly popsicles, you can follow the above step, but before placing the top of the mold on, lightly stir each popsicle. You can play around with how they look depending on how you stir. This would make a fun task for a kid-helper. The other option is to mix the puree and the yogurt together in the blender, stir and then pour into the molds.
Freeze for at least 6 hours. Run a little hot water over the mold to release the popsicle.