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Raspberry Honey Yogurt Ice Pops

by | Published on May 12, 2015 | Last updated on October 27, 2018 | Recipes, Stories

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There’s something about longer days and warm afternoons that just make your crave an ice pop. We’re ready for summer, longing for fresh fruits and dreaming about our next adventure.

While not yet in season, raspberries freeze amazingly well and are perfect to satisfy the cravings for fresh summer fruits. Combined with yogurt and honey, you get creamy and tart ice pops that are perfect for a lazy summer afternoon or to replenish after an adventure.

We find that great food makes a great experience better and we’ve been working on a few ideas for our apres-hike snacks. Ice pops may sound like a crazy idea, but imagine the cool treat after a day on a hot and sunny trail… Perks of the job, we’ve been testing a lot of flavours and so far this is one of our favourite. Check out the recipe below and let us know what you think.
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Raspberry Honey Yogurt Ice Pops

Raspberry Honey Yogurt Ice Pops

Author JP Fortin

Ingredients

  • 1 lemon
  • 0.5 cup water
  • 0.5 cup sugar
  • 2 tbsp plain Greek-style yogurt
  • 2 tbsp honey
  • 2 cup raspberries (frozen raspberries work great, bring to room temperature first)ras
  • 1 tbsp icing sugar

Instructions

  1. Rinse and peel the lemon. Set aside. We're only using the peel of the lemon for this recipe.

  2. In a saucepan, heat the water and sugar over medium heat until it boils and the sugar is dissolved. Add the lemon peel, lower the heat and simmer for 5 minutes. Let the syrup cool to room temperature, strain and put in the fridge until chilled.

  3. In a blender, mix the yogurt, honey and chilled syrup. Keep in mind that not all raspberries are the same and adjust the amount of honey to your taste.

  4. Pour 3/4 inch of the mixture in the ice pop moulds and freeze until the mixture begins to set, about 40 minutes.

  5. Coarsely crush a cup of the raspberries. Spread evenly between the frozen moulds and cover with the remainder of the yogurt mixture.

  6. In a food processor, puree the remaining raspberries with the icing sugar. Add spoonfuls of the mixture to each ice pop, using a skewer to mix it in and give the pop a marbled look.

  7. Freeze for 4 to 5 hours.