Creamy Raspberry Popsicles

(With Dairy-Free/Vegan Option)

This recipe has been a summer favorite in our home for years. It is super easy to make. I like to use an immersion blender, but a regular blender, or even a potato masher will work. I tested the recipe with frozen raspberries, but if your family prefers blueberries or strawberries they both work well.

If you prefer to make these dairy free and vegan, just substituent coconut yogurt for the dairy yogurt. I have done this many times and it makes a nice creamy popsicle.

Creamy Raspberry Popsicles

1 12 oz Bag Frozen Raspberries, thawed

1 1/2 Cups Plain Yogurt (whole milk, Greek, nonfat, or coconut milk all work well)

1/3 Cup Maple Syrup

Place all ingredients in a large measuring cup and mix well with an immersion blender. Alternately, you can mix in a regular blender or mix well with a potato masher.

Pour into popsicle molds and freeze for 8 hours or overnight. Run hot water on the outside of the molds and release the popsicles from the mold. Serve immediately or keep in a large zip top bag in the freezer for up to a month.