Recipe ingredients
- 1 pint raspberries
- 1/2 cup granulated sugar
- 1 1/4 cups water
- 1/2 cup cream, heavy or light
- 1 tablespoon lemon juice
- 1 cup vanilla yogurt
- 8 (5 ounce) waxy paper cups
- 8 Popsicle sticks
Recipe method
- In a blender, puree 1 pint of the raspberries with the sugar and water. Then use a jelly bag or sieve to strain out the seeds. This should yield about 2 cups of pulp.
- Transfer 2/3 cup of the raspberry puree into a separate container, add the cream and whisk well to mix.
- Meanwhile, have your child stir the lemon juice into the rest of the raspberry puree. Chill both sauces.
- In a bowl, stir together the vanilla yogurt and the remaining raspberries.
- Pour the mixture into the paper cups until they are about half full. Set the cups in an 8- inch square pan.
- Cover each cup with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the mixture.
- Freeze until set, about 2 hours. Remove the foil and pour a layer of the deep red puree on top of the frozen yogurt.
- Freeze again until solid, about 2 hours. Pour a layer of the raspberry cream mixture into each cup and freeze until solid.
- To serve, peel the cups away from the creamsicles.
Other ice cream recipes:
Raspberry creamsicles recipe
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