1/4 cup granulated sugar
1 tablespoons lemon zest (zest of one lemon)
1/2 cup
fresh lemon juice (about 2 lemons juiced)
1 1/2 cups plain yogurt
6 ounces
fresh raspberries, cleaned (large ones cut in half)
Evenly distribute
raspberries between ice pop molds. Set aside.
In a medium bowl, combine
lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in
lemon. Add lemon juice and yogurt. Stir until well combined.
Pour into
molds. Cover with aluminum foil and add sticks. Freeze for 4-24
hours.
Enjoy!!!
makes approximately 10 ice pops
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