We have such a yummy recipe for you and your littles today!
My Weezy girl and I made these originally when I was pregnant with my son. I had terrible heartburn when I went to bed, and sucking on these at the end of the day really helped!
These Popsicles are so easy to make. You and your kids are going to want to eat the popsicle batter all by itself….that’s why I made sure this recipe made a little but extra for you.
First you want to create a sort of a compote with the raspberries in a pan with some coconut oil, 1/4 teaspoon of vanilla and sea salt:
Then add it to your Greek yogurt (FULL FAT PLEASE! It is healthier and tastes better!) I like Wallaby organic whole milk Greek. Full-fat Fage is also yummy, but not organic:
Mix in vanilla bean, the rest of the vanilla, maple syrup, if using, and fruit all together. I left out some of the fruit to make it chunkier as I added it to the Popcicle molds.
These are the molds I used from Whole Foods:
All ready for the freezer:
Just run the Popsicle (with cover on it) under warm water when you’re ready to eat them, and they slide right off!
They are so delicious!
Raspberry Greek Yogurt Popsicles
makes 6 (double for a crowd!)
- 3 cups of full-fat Greek yogurt
- 1 pint raspberries (or blueberries/strawberries, or mix of all for red white and blue!)
- 1 Tablespoon coconut oil or butter
- 1/4 cup maple syrup (Grade B) or raw honey (optional: I prefer without, my husband and daughter prefer with)
- 1 vanilla bean pod, scraped out
- 1 teaspoon vanilla extract, divided
- a pinch of sea salt
- a pinch of cinnamon (optional)
Place berries and coconut oil in a cast iron skillet or regular skillet on medium-high heat. Add a pinch of sea salt, cinnamon and 1/4 teaspoon vanilla and mix for about 2-4 minutes until it becomes like a compote. Place fruit in a bowl and let cool completely.
Next, add yogurt, vanilla bean and 3/4 teaspoon vanilla extract to a bowl and mix. Fold the fruit into the yogurt then pour the mix into Popsicle molds (don’t mix the fruit in well so some areas are white and some chunky). Place in freezer and follow recommended time on mold to freeze. Usually allow around 8 hours. I got my molds from Whole Foods (be mindful sizes may vary, which may leave you with extra batter or not enough).
If you end up with extra batter pour into pudding cups and freeze or lick the bowl as-is!