Homemade creamy yogurt popsicles with raspberry rhubarb swirl. A healthy snack or quick breakfast and only 84 calories!
Summer weekends are meant for frozen treats. So are summer Monday mornings and Tuesday afternoons, and basically any time of the day/any day of the week 😍
Homemade popsicles are the fabric that my summer is made of. I hope you love them because I’m obsessed and may just change Abra’s Kitchen into Abra’s frozen kitchen for the summer.
This was my first try with a homemade creamy yogurt pop. I was skeptical that just pouring yogurt into a popsicle mold would work. Guess what? It works. Very, very well.
Say goodbye to the $15 box of yogurt bars. Yes, they are delicious but my homemade bars cost somewhere around .50/each.
I used Jordan as my barometer of good with these creamy rhubarb raspberry yogurt pops. If you haven’t gathered yet, he is a bit of a PIA when it comes to food. He loves good food and even loves healthy food but his standards are high. Annoyingly high.
Case in point; last night I made a Korean meatloaf, sesame sautéed kale, and dandelion greens, and very garlic smashed potatoes. All from our CSA goodies! I wasn’t following a recipe, I wasn’t planning on blogging about dinner, I was just playing. I was just making dinner dammit! It was delicious! Every single bite.
Jordan said (and I wish this was a joke) “It’s good, but would someone pay for this? That’s how I judge recipes. Would I pay top dollar for this in a restaurant?”
What followed was a Costanza-style bickering session (This is a Seinfeld reference, if you are too young for it that makes me sad). Jordan, I squawked, not everything I make is meant to be served in a restaurant. As a matter of fact, I don’t want to eat food every night that tastes like restaurant food! Sometimes just good home cooked food is good enough.
So… he’s a brat. He also doesn’t like yogurt or berries… so rhubarb raspberry popsicles we’re doomed before they were even born.
And then… a few days ago, on a hot, humid NYC morning, both of us a wee bit cranky and sweaty after a 90-minute walk with Miss P, the food brat says “Can I have one of those popsicles you made?”
He devoured it, and Penelope followed him around the apartment performing every trick in her repertoire for a bite.
Food brat AND dog approved.
I didn’t ask him if he would pay top dollar for it at a restaurant, but I already know the answer 🙄
A few recipe notes. You want to use a yogurt that is thinner than Greek. I used Trader Joe’s organic whole milk European style yogurt (my yogurt love). If you want to use Greek yogurt you will have to thin it out with milk or milk alternative.
I also used plain yogurt, I love the combo of tart creamy yogurt and sweet fruit bites, frozen and layered in a magical fashion. If you are going to share with your kiddos and you think they won’t eat plain yogurt, vanilla yogurt would be amazing. Just keep in mind a flavored yogurt will increase sugar content.
Finally, I layered these pops with my homemade rhubarb raspberry compote which is so easy to make and definitely worthy of a high price tag at a restaurant 😜 you could easily use an all fruit jam or fresh fruit to layer if you didn’t feel like making it. I encourage you to make it though. It’s worth it.
Creamy Rhubarb Raspberry yogurt pops are my new favorite frosty summer treat. Creamy, sweet, and tart. These babies will get me all the way through a hot sticky summer.
- 2 cups whole milk yogurt
- 1 cup rhubarb raspberry compote
- ¼ cup fresh raspberries
- Prepare your popsicle molds (I usethese )
- There are 3 ways to make these popsicles:
- Layer yogurt, compote, yogurt, compote
- Layer yogurt compote and swirl all together
- Layer yogurt, fresh raspberries, compote, yogurt, fresh raspberries
- Freeze for 6 hours or overnight
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