Why You’ll Love This Frozen Raspberry Yogurt Pops

• Incredibly Simple. Honestly, if you can press a button on a blender, you can make these. There’s no cooking, no complicated techniques—just blend, pour, and freeze.
• You Control the Ingredients. This is the biggest win. You know exactly what’s going into your pops: real fruit, real yogurt, and your choice of sweetener. No hidden nasties or unpronounceable additives.
• The Perfect Texture. The combination of the creamy yogurt and the slightly icy fruit puree creates this fantastic contrast—it’s smooth but still has a lovely, fruity bite. It’s not rock-hard like an ice cube!
• A Treat for All Ages. Kids will adore the vibrant pink color and sweet-tangy flavor, while adults will appreciate the sophisticated, not-too-sweet profile. They’re a crowd-pleaser in the best way.

Ingredients & Tools

• 340 g (about 2 cups) fresh or frozen raspberries
• 480 g (2 cups) plain, full-fat Greek yogurt
• 60-80 ml (1/4 to 1/3 cup) maple syrup or honey
• 1 teaspoon pure vanilla extract
• A pinch of fine sea salt
• 1 tablespoon fresh lemon juice (optional, but great for brightness)

Tools: A high-speed blender or food processor, popsicle molds (this recipe makes about 6-8 standard pops), popsicle sticks.

Using full-fat Greek yogurt is key here—it gives the pops a luxuriously creamy texture and helps prevent large ice crystals from forming. And that pinch of salt? It’s not for taste, really, but to make the sweet and tart flavors pop even more. A little goes a long way.

Serves: 6-8 | Prep Time: 15 minutes | Freeze Time: 4-6 hours (or overnight) | Total Time: 4+ hours

Before You Start: Tips & Ingredient Notes

• Fresh or Frozen Berries? You can use either! Frozen raspberries are often more affordable and work beautifully. If using frozen, there’s no need to thaw them completely; just let them sit out for 5-10 minutes to take the deep freeze off, which will help your blender.
• The Sweetener Swap. I love maple syrup for its neutral flavor, but honey works wonderfully too. Start with the smaller amount, blend, then taste. You can always add more, but you can’t take it out! Remember, the sweetness will taste a little muted once frozen.
• Why Full-Fat Yogurt? Low-fat or non-fat yogurts have more water content. More water means icier, harder pops. The fat in full-fat yogurt creates a smoother, creamier final product that’s easier to bite into.
• Don’t Skip the Vanilla. It might seem like a small thing, but vanilla adds a layer of warm, round flavor that complements the raspberries perfectly. It keeps the tartness from being one-dimensional.

How to Make Frozen Raspberry Yogurt Pops

Serving Suggestions

Complementary Dishes

• A Simple Green Salad with Lemon Vinaigrette — The crisp, clean flavors of the salad provide a refreshing counterpoint to the creamy, sweet pops, making for a wonderfully light summer meal.
• Grilled Chicken or Fish Skewers — The smoky, savory notes from the grill are a fantastic prelude to the bright, cold dessert that follows. It just feels like a complete backyard feast.
• A Charcuterie or Cheese Board — For a more sophisticated gathering, serve these pops after a spread of salty cheeses and cured meats. The contrast is unexpectedly delightful.

Drinks

• Sparkling Water with a Twist of Lime — The bubbles and citrus cleanse the palate and enhance the fruity flavors of the pop without adding more sweetness.
• A Crisp Rosé or a Dry Cider — For the adults, the berry notes in a good rosé or the appley tang of a dry cider echo the fruitiness of the pops beautifully.
• Iced Herbal Tea (like Peppermint or Hibiscus) — A caffeine-free option that’s both refreshing and complementary. Hibiscus tea, in particular, shares the raspberry’s tart profile.

Something Sweet

• Dark Chocolate-Dipped Strawberries — If you’re feeling extra indulgent, the rich, bitter dark chocolate and sweet strawberries create a decadent duo with the yogurt pops.
• Simple Shortbread Cookies — Their buttery, crumbly texture is a lovely, simple accompaniment that doesn’t compete for attention but adds a nice textural element.
• A Small Bowl of Fresh Mixed Berries — Double down on the berry goodness! It’s a simple, healthy way to extend the fruity theme of the dessert.

Top Mistakes to Avoid

• Mistake: Using watery yogurt. As mentioned, low-fat yogurts have a higher water content, which will result in pops that are icy and difficult to bite into. The fat is your friend here for creaminess.
• Mistake: Not tasting the mixture before freezing. I’ve messed this up before too… you blend, pour, and freeze only to find they’re not sweet enough. Your unfrozen base should taste a little *too* sweet for your liking, as freezing dulls sweetness.
• Mistake: Overfilling the molds. Liquid expands as it freezes. If you fill the molds to the very top, you’ll end up with a messy overflow in your freezer. Leave that small gap at the top.
• Mistake: Trying to unmold without warming. Yanking on the stick will likely result in a broken pop or a stick coming out alone. The quick warm water bath is non-negotiable for a clean release.

Expert Tips

• Tip: Swirl in some texture. For a marbled effect and a bit of crunch, try this: don’t blend all the yogurt. Reserve about a third, and simply layer the raspberry puree and plain yogurt into the molds, then use a chopstick to gently swirl them together.
• Tip: Make them extra creamy. For an even richer, smoother texture akin to premium ice cream, add one tablespoon of coconut oil or a splash of heavy cream to the blender. This adds fat which inhibits ice crystal formation.
• Tip: Create a “magic shell” topping. Melt dark chocolate with a teaspoon of coconut oil. Once the pops are frozen, dip the tops in the chocolate—it will harden almost instantly into a delicious crackly shell.
• Tip: No popsicle molds? No problem. Use small paper cups instead! Pour the mixture in, cover with foil, and insert the sticks through the foil. Once frozen, you can just tear the cup away.

FAQs

Can I use a different type of berry?
Absolutely! This recipe is a fantastic blueprint for any berry. Blueberries, blackberries, and strawberries all work wonderfully. Just keep in mind that strawberries might need to be hulled and chopped, and blackberries have more seeds, which some people love for texture. The method remains exactly the same. You could even do a mixed berry version for a complex, deep flavor.

Can I make these pops dairy-free or vegan?
Yes, you can! Simply swap the Greek yogurt for a thick, creamy plant-based alternative. Coconut yogurt is my top choice because its high fat content mimics the creaminess of full-fat dairy yogurt beautifully. Just make sure it’s an unsweetened, plain variety so you can control the sugar. Use maple syrup instead of honey to keep it vegan.

How long will these keep in the freezer?
They will keep for up to 2 months if stored properly in an airtight container or if the molds are well-wrapped in plastic wrap. However, for the best texture and flavor, I recommend enjoying them within the first 2-3 weeks. After that, they can start to develop freezer burn or become excessively icy.

My pops are too hard to eat! What can I do?
This usually happens if the yogurt was low-fat or if they’ve been frozen for a very long time. Let the pop sit at room temperature for 5-7 minutes before eating. This softens it up perfectly. You can also try adding a tablespoon of alcohol like vodka (the alcohol doesn’t freeze) to the mix next time—just a tiny bit significantly softens the texture.

Can I make this without a blender?
It’s tricky, but possible if you’re determined! You’d need to mash the raspberries very thoroughly with a fork until they become a pulpy sauce, and then whisk them vigorously into the yogurt and other ingredients. The texture won’t be as smooth—it’ll be more rustic with berry chunks—but it will still taste delicious. A blender really is the best tool for the job here.