|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 4g||13%|
|Total Sugars 13g|
|Vitamin C 4mg||21%|
|*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.|
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
Gather the ingredients.
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.
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.
Using an immersion blender, blend the Skyr yogurt with the raspberry pulp and the vanilla extract to create a smooth cream.
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.
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.
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.
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.
Once the chocolate is set, place the popsicles into a lidded plastic box to keep them fresh and prevent cross-smells from other foodstuffs.
- 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!
- 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.