• 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.

Shauna Sever
Shauna Sever is the author of the cookbooks, Marshmallow Madness!, Pure Vanilla and Real Sweet. Her latest book is Midwest Made. She is also the voice behind the baking blog Piece of Cake. She's appeared on The Today Show, Food Network, Home and Family, Serious Eats, Chow and Ulive.com. Her writing and recipes have been featured in O, The Oprah Magazine, Food and Wine, Bon Appetit, Fine Cooking, Family Circle and USA Weekend.