Since making the strawberry yogurt pops, I’ve been dreaming up all sorts of flavor combos I would like to try in popsicle form.  Some are cocktail popsicles for grown ups only.  Before any of that can happen though, I’m going to need to make extra sure our freezer is stocked with all sorts of kid-friendly flavors. It seems those first popsicles created something of a popsicle fiend in Caroline. Once she knows I have made popsicles, she asks over and over when they will be ready. This weekend she heard me open the freezer and literally ran over to see if I was finally taking them out of the mold (lucky her, I was.) Thankfully most of the pops I have been making are on the healthy side, so I’m okay letting her have one for dessert in the evening.

While brainstorming these, the lemon yogurt mixture seemed a bit of a gamble. Since the only yogurt I keep on hand is plain greek yogurt, I used that as a base and sweetened it up a touch with a lemon simple syrup. Even so, I was a little worried the yogurt part would be too tangy or tart. It definitely is a bit tangy, but it’s just sweet enough that it’s a very pleasant combination. Combined with the sweetness of the raspberries, this is a totally winning combination. And with less than a tablespoon of sugar in each, I’m pretty sure you could justify eating one for breakfast.  Just sayin’.

On a related note, you may have noticed yet another adorable set of popsicle sticks from the fabulous Sucre Shop.  I just adore all of the fun products they offer!  Apparently you all feel the same – after I posted the strawberry yogurt pops with the adorable “YUM” sticks, I received lots of comments and emails about them. Well, you’re in luck because the shop owner Brooke generously offered a giveaway for my readers.  How fun is that?!  Head on over to the giveaway page to learn more and to enter!

  • Yield about 7-8 popsicles


For the lemon yogurt mixture:

  • 1/3 cup sugar
  • 1/3 cup freshly squeezed lemon juice
  • 10 strips lemon peel (preferably organic)
  • 1½ cups low-fat greek yogurt

For the raspberry mixture:

  • 6 oz. fresh raspberries, rinsed and drained
  • 1 tbsp. sugar


  • 01

    In a small saucepan, combine the sugar, lemon juice, and strips of lemon peel. Warm over medium heat until the sugar is completely dissolved and a syrup has formed.  Keep over low heat about 10-15 minutes longer to steep with the lemon flavor. Remove the strips of lemon peel and discard. Let the syrup cool.

  • 02

    Meanwhile, in a small bowl, combine the raspberries and the sugar. Mash about half of the berries gently with a fork, toss the mixture briefly to evenly combine, and let stand about 10-15 minutes to macerate the berries.

  • 03

    Combine the yogurt with the lemon syrup and mix well until evenly combined and smooth.  Layer the yogurt with the raspberry mixture in popsicle molds as you desire (I use this one.) Add popsicle sticks* and freeze until fully set.  Unmold and enjoy!

  • 04

    *Using popsicle sticks that don’t fit the mold you have?  No problem. Cover the mold(s) with foil instead of the usual lid, make a very small slit where you want the popsicle stick to go, and slide the stick in. The foil will help hold it in place in lieu of the cover. See the strawberry yogurt pop post for a visual.