Yield
Makes about ten 2 1/2-ounce popsicles

These creamy pops are like a smoothie on a stick. The spark of lemon, tart yogurt, and hit of vanilla give these gems a bit of an edge over your standard fruity, icy treats.

  • 1 1/2 cups (6 ounces/170 grams) raspberries, fresh or thawed frozen
  • 2/3 cup (8 ounces/224 grams) light agave nectar
  • 1 vanilla bean, split lengthwise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/8 teaspoon fine sea salt
  • 2 cups (17 ounces/482 grams) 2% Greek yogurt

1. In a medium saucepan, combine the raspberries, agave nectar, 1/2 cup water, the vanilla bean, lemon juice, lemon zest, and salt. Set the pan over medium-high heat and stir gently until the mixture comes to a full boil. Remove the pan from the heat and let cool. Pull the vanilla pod from the pan. Using the back of a knife, scrape any remaining vanilla seeds into the pan, and discard the pod.

2. Pour the raspberry mixture into a blender or the bowl of a food processor fitted with a steel blade. Puree until smooth. Add the yogurt and process until well-blended. Transfer the mixture to a large spouted measuring cup for easy pouring, and pour into popsicle molds. Freeze until firm.

Reprinted from Real Sweet by Shauna Sever, courtesy of HarperCollins Publishers.