After a month long hiatus, I AM BACK!
I have returned from an amazing and unforgettable vacation. I had quite an adventure exploring Italy, Greece and Turkey with my boyfriend. I ate my weight in pasta in Rome. I soaked enough vitamin D and sunshine on the beaches of Mykonos and Rhodes. And I bought myself a gorgeous handmade silk rug in Turkey for my birthday. Needless to say, I really had a good time.
It feels good to be back home. I missed my family, especially my dog, too much. I also missed my Kitchen-aid mixer and baking in my tiny kitchen.
Unfortunately, its way too hot to turn on the oven right now. And realistically, I am too addicted to the Olympics to leave the TV and bake anything time consuming.
You don’t need fancy molds to make these. You can also use tall shot glasses, paper dixie cups or even ice cube trays. Don’t like raspberries? Substitute with strawberries, peaches, or blackberries. Most fruits work well with this recipe. You just need to tweak the amount of sugar and omit the lime zest if necessary.
Raspberry Yogurt Popsicles
yield depends on your mold size
6 oz fresh raspberries
zest from 1 lime
1 1/3 cup nonfat plain yogurt
1/2 cup granulated sugar, more if needed
1. Mash the raspberries with a fork. Add zest of 1 lime. Mix in yogurt. Add sugar to taste.
2. Pour mixture into popsicles molds. Be sure not to fill the mold all the way because the liquid will expand a little bit when frozen. Freeze for 3-5 hours until solid. Frozen popsicles keep for about 2 weeks.