Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chocolate-Raspberry Yogurt Pops
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- Level: Easy
- Total: 4 hr 10 min
- Active: 10 min
- Yield: 6 servings
These raspberry yogurt popsicles come together in minutes and freeze into the most vibrant, berry-streaked treats. Whole raspberries add a pop of texture and color, and a dip in glossy chocolate shell coating gives them a striking finish with a chocolatey crunch. They’re playful, refreshing, and (almost) too pretty.
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Directions
- Puree 2 cups raspberry whole-milk yogurt with 3/4 cup fresh raspberries. Fill 6 ice pop molds one-third of the way with the yogurt; top each with 3 or 4 raspberries, then fill with the remaining yogurt mixture. Insert sticks and freeze until solid, about 4 hours. Unmold and dip halfway in chocolate shell topping. Let set.
