Ingredients
Scale
- 2 cups vanilla Greek yogurt (full-fat or 2%)
- 1 cup frozen raspberries, thawed & drained
- 2 tablespoons unsweetened cocoa powder
- 1–2 tablespoons honey or maple syrup (optional, to taste)
Instructions
- In a medium bowl, stir together the Greek yogurt and honey (if using) until smooth.
- Divide the yogurt mixture in half. To one half, sift in the cocoa powder and stir until fully combined — this makes the chocolate layer.
- In a separate bowl, mash the thawed raspberries with a fork orblend briefly until mostly smooth (some chunks are okay). Fold into the remaining plain yogurt — this is the raspberry layer.
- Alternately spoon the chocolate and raspberry yogurt mixtures into popsicle molds, swirly or layer-by-layer.
- Insert popsicle sticks and freeze for at least 6 hours, or until firm (preferably overnight).
- To release, run the mold under warm water for 10–15 seconds before pulling the stick.
Notes
- For vegan option: Use coconut or almond-based yogurt and maple syrup.
- For extra texture: Sprinkle toasted coconut flakes or chopped nuts on the chocolate dip before freezing.
- To double-dip: After unmolding, quickly dip pops in melted dark chocolate and freeze for 5 minutes for a glossy finish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-churn freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop
- Calories: 95 Kcal
- Sugar: 10g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
