Raspberry Frozen Yogurt Pops Recipe

Raspberry frozen pop recipe

​The Spruce / Cara Cormack

Prep: 15 mins
Cook: 5 mins
Freezing Time: 2 hrs
Total: 2 hrs 20 mins
Servings: 6 to 8 servings
Yield: 6 to 8 pops
Nutrition Facts (per serving)
220 Calories
13g Fat
20g Carbs
7g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 220
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 19%
Cholesterol 3mg 1%
Sodium 75mg 3%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 13%
Total Sugars 13g
Protein 7g
Vitamin C 4mg 21%
Calcium 58mg 4%
Iron 2mg 11%
Potassium 269mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These super easy raspberry and yogurt frozen popsicles are surprisingly healthy, containing mainly fresh fruit and a generous helping of super-delicious Skyr Yogurt. For those who don't know what Sykr is, it is yogurt from Iceland which is made from nonfat milk, and the popsicles, as a result have 7 grams of protein.

This recipe is made with fresh raspberries, but you can also use frozen if raspberries are out of season. If you want to make this for someone who doesn't like raspberries, then we recommend choosing any strongly flavored fruit you wish, such as blueberries or even strawberries. Regardless, the method remains the same. It is also okay to leave out the chocolate and nuts; the popsicles are even tasty on their own. 


  • 1 cup fresh raspberries

  • 2 ounces superfine sugar

  • 2 tablespoons cold water

  • 1 1/4 cups Skyr yogurt, or Icelandic yogurt

  • 1 teaspoon pure vanilla extract

  • 1/2 cup finely grated dark chocolate (60 percent or higher)

  • 1 cup mixed nuts, finely chopped

Steps to Make It

  1. Gather the ingredients.

    Ingredients for raspberry fozen yogurt pops
    ​The Spruce / Cara Cormack
  2. Place the cleaned raspberries into a small saucepan with the sugar, add two tablespoons cold water, and cook over low heat until the raspberries release their juices and start to soften.

    Place raspberries in pot
    ​The Spruce / Cara Cormack
  3. Remove from the heat and leave to cool slightly before pushing through a fine sieve to remove the pips. Keep the raspberry pulp to one side to cool completely.

    Remove from heat
    ​The Spruce / Cara Cormack
  4. Using an immersion blender, blend the Skyr yogurt with the raspberry pulp and the vanilla extract to create a smooth cream.

    Skyr yogurt and raspberry pulp
    ​The Spruce / Cara Cormack
  5. Pour the cream into popsicle molds (silicone work very well). Tap the mold to settle the cream and to release any air bubbles which may be trapped.

    Pour the cream into molds
    ​The Spruce / Cara Cormack
  6. Insert a small stick and pop them into the freezer to freeze. This should take a couple of hours depending on the size of the popsicles. 

    Insert stick
    ​The Spruce / Cara Cormack
  7. Once frozen, put the grated chocolate into a small heatproof bowl. Place the bowl over a pan of simmering water - making sure the bowl does not touch the water – and stir with a wooden spoon (do not use metal as this can often seize the chocolate making it grainy) until melted.

    Chocolate sauce
    ​The Spruce / Cara Cormack
  8. Quickly dip the popsicle into the melted chocolate, then into the nuts one at a time. Return them as soon as possible to the freezer.

    Raspberry frozen yogurt pops
    ​The Spruce / Cara Cormack
  9. Once the chocolate is set, place the popsicles into a lidded plastic box to keep them fresh and prevent cross-smells from other foodstuffs.

    Raspberry frozen yogurt pops
    ​The Spruce / Cara Cormack


  • Decorate the popsicles as you wish, cover them completely in chocolate or in tiny strips, it is entirely up to you (and who you are making them for).
  • These popsicles are best eaten within four weeks, though I doubt they will last that long since they're so good!

Recipe Variations

  • If you can't find Skyr, use a thick Greek-style or natural yogurt instead.
  • This recipe uses mixed nuts, but single varieties can also be used if you wish. Pistachios work very well. 

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