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Photo: John O'Hagan; Styling: BuffyHargett Photo by: Photo: John O'Hagan; Styling: BuffyHargett

Raspberry-Banana-Yogurt Freezer Pops

Get your fruit fix year around with a pop that calls for fresh or frozen raspberries, a banana, low-fat yogurt, and a little honey, for sweetness. It's perfect for a post-dinner treat or an afternoon snack any day of the year.

Southern Living JUNE 2008

  • Yield: Makes 10 pops
  • Cook time: 5 Minutes
  • Prep time: 10 Minutes
  • Chill: 30 Minutes
  • Freeze: 6 Hours


  • 1 cup low-fat vanilla yogurt
  • 1 banana
  • 3 cups fresh or frozen raspberries
  • 1/2 cup honey
  • Craft sticks


1. Process yogurt and banana in a blender 30 seconds or until smooth. Bring raspberries and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2-oz.) pop molds. Top with raspberry mixture, and swirl, if desired. Top with lid of pop mold, and insert craft sticks, leaving 1 1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.

Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.


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Raspberry-Banana-Yogurt Freezer Pops Recipe