Creamy Raspberry Greek Yogurt Pops (Print Version)

# Ingredients:

01 - 12 ounces fresh or frozen raspberries (about 2½ cups)
02 - ¼ cup plus 2 tablespoons granulated sugar, divided
03 - 2¼ cups vanilla Greek yogurt (any fat content works - 0%, 1%, or 2%)
04 - ¼ cup heavy cream (or half and half for a lighter option)

# Instructions:

01 - In a medium bowl, combine the raspberries with 2 tablespoons of sugar and gently toss them together. Let this mixture sit for about 5 minutes - this process is called macerating, which helps draw out the juices from the berries and creates a more flavorful syrup. If using frozen raspberries, no need to thaw them completely first; the sugar will help soften them as they sit.
02 - While the raspberries are macerating, in a large bowl, combine the remaining ¼ cup of sugar with the vanilla Greek yogurt and heavy cream. Whisk everything together until the sugar completely dissolves into the mixture. The heavy cream adds a wonderful richness that makes these pops extra creamy rather than icy when frozen. Take a quick taste and adjust sweetness if needed.
03 - Return to your raspberries, which should now be sitting in a bit of their own juices. Using a fork, gently mash the berries until they break down but still maintain some texture. You're not looking for a completely smooth purée here - those little bits of raspberry will create beautiful pockets of flavor in the finished pops.
04 - Now you have a choice to make! For a marbled effect with beautiful swirls of pink throughout the pops, add the mashed raspberries to the yogurt mixture and use a rubber spatula to gently fold them in with just a few strokes. This creates a gorgeous ripple effect and gives you bites that are sometimes more tart (raspberry) and sometimes more sweet (yogurt). Alternatively, if you prefer a consistent flavor in every bite, you can fully incorporate the raspberries by stirring until the mixture becomes an even pink color throughout.
05 - Pour or spoon the raspberry yogurt mixture into your popsicle molds, leaving about ¼ inch of space at the top to allow for expansion as they freeze. Give the molds a gentle tap on the counter to release any air bubbles that might be trapped in the mixture. Cover the molds with their lids and insert the popsicle sticks. If your molds don't have lids, cover with aluminum foil and poke the sticks through the center.
06 - Place the filled molds in the freezer on a level surface. Freeze for at least 4 hours, but preferably overnight to ensure they're completely solid. The freezing time may vary depending on your freezer temperature and the size of your molds.
07 - When you're ready to enjoy your pops, remove them from the freezer and let them sit at room temperature for about 30 seconds to make removal easier. You can also run the outside of the molds briefly under warm (not hot) water to help release the pops. Gently pull on the sticks to remove the pops from the molds. Serve immediately for the best texture and flavor experience!
08 - If you're not enjoying all the pops right away, you can remove them from the molds and store them in an airtight container with parchment paper between layers, or wrap them individually in plastic wrap. They'll keep well in the freezer for up to 2 months, though the texture is best when enjoyed within the first few weeks.

# Notes:

01 - These pops are a healthier alternative to store-bought frozen treats, with less sugar and real fruit.
02 - For a protein boost, use Greek yogurt with a higher fat content (2%) which typically has more protein.
03 - The small amount of heavy cream helps prevent ice crystals, making for a creamier texture.
04 - Try different flavor variations by adding a touch of lemon zest, vanilla extract, or even a few fresh mint leaves.

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