Tart Pops: Raspberries and Greek Yogurt


That is one Tart Pop!

Giant raspberries seem to have flooded the stalls at the farmer’s market lately. Although I am happy to shovel this fruit into my mouth by the handful, or toss them in a salad for pizzazz, this time I tried out a recipe from Everyday Food for a popsicle that I couldn’t resist.

Ok, I admit it I have been making fresh fruit popsicles all summer. And that is no thanks to my intoxicating purchase of a Zuko Duo Quick Pop Maker at the beginning of the summer. Yes, this machine is close to $40 to make two darn pops, but it does it in 7 minutes flat! Ok, for those of you who were not lured into this crazy purchase, I made these popsicles the old-fashioned way– with Dixie cups.

 Shopping List:

1 cup fresh raspberries

3/4 cup sugar

1 6-oz. container non-fat Greek yogurt

1/4 cup light sour cream

Tools:

8 5-ounce Dixie cups

8 popsicle or cookie-pop sticks

plastic wrap

Instructions:

1. In a small saucepan on high heat combine the berries and a 1/4 cup of the sugar. Let this come to a boil and simmer for about 3 minutes on high, until they become syrupy. Then, remove from heat and transfer to a separate dish (I recommend a glass measuring cup) and refrigerate for 30 minutes to cool the mixture.

Here are my syrupy raspberries.

2. Meanwhile, in a medium bowl combine the yogurt, sour cream, half and half and remaining sugar. Whisk until the sugar is dissolved. This mixture does not need to be totally smooth, in fact, I left mine a little lumpy because I like the variety of flavors it adds to a lick.

3. Arrange the Dixie cups in a 8×8 inch baking pan and fill the cups by alternating between the raspberry and yogurt mixtures, leaving about a 1/2-inch at the top of each cup. Using a small knife, swirl the mixtures together with an upward figure 8. I don’t think I swirled enough, but they still were devoured by two kids after summer camp in about 10 minutes flat.

aren't they so cute lined up in these neat rows? makes you wanna eat em up!

4. Lay a piece of plastic wrap over the top of the dish and cut slits over the center of each cup. Then, insert the popsicle sticks. Place the pan in the freezer and freeze for 6 hours. To eat, peel away the cup. Once these are frozen, you can store them in a zippered freezer bag in the freezer for 3 months.   

Adapted from Everyday Food

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One thought on “Tart Pops: Raspberries and Greek Yogurt

  1. I bought that exact same issue of Everyday Food, just to make the pops. I have a bit of an obsession with that pop maker (though I improvised since I didn’t pick one up yet). Their website is amazing with ideas, recipes and beautiful photos. Thanks for sharing!
    Allison

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