A popsicle is a summer classic. I remember being a girl and my mother giving me some money to go to and buy a popsicle from the pastry shop on the street. It was a special moment that marked some of the days of my childhood endless summer vacations. Today, buying an ice cream is something banal and the singularity comes in making it ourselves.
I made these yogurt and red berries popsicles last weekend. There is nothing to know about them: combine the ingredients in a bowl, in this case two bowls because we have two different flavors, and fill the molds. Insert the popsicle sticks and put them in the freezer for a few hours to solidify. Sweet and simultaneously tart, creamy as a milk ice cream and at the same time harsh as a water ice; no colorants and no preservatives added, these popsicles are a real temptation.
Yogurt red berries popsicles
Prep Time: | Freezing Time: 10 hours | Total:
Serves: 8 to 10 popsicles
- 500 g Greek yogurt (natural, no added sugar)
- 75 g sugar
- 1/2 teaspoon vanilla extract (see how to make it at home)
- 300 g red berries mix (blackberries, raspberries, blueberries, strawberries, currants, if using frozen fruit thaw first)
- Juice and zest of half lemon
- In a bowl, add the yogurt, half the sugar and the vanilla extract and stir well.
- In the bowl of the food processor, combine red berries, remaining sugar, lemon juice and zest. Blend well until homogeneous.
- Distribute the two mixtures by the ice cream molds and insert the popsicle sticks. Take the yoghurt and red berries popsicles to the freezer for 10 hours before unmolding and serving.
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