Raspberry Creamsicles
Ingredients
- 1 pint raspberries
- 0.5 cup granulated sugar
- 0 cup water
- 0.5 cup cream (heavy or light)
- 1 tbsp lemon juice
- 1 cup vanilla yogurt
- 8 each ounce) waxy paper cups
- 8 each Popsicle sticks
Instructions
- 1
In a blender, puree 1 pint of the raspberries with the sugar and water.
- 2
Then use a jelly bag or sieve to strain out the seeds (this should yield about 2 cups of pulp).
- 3
Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix.
- 4
Meanwhile, have your child stir the lemon juice into the rest of the raspberry puree.
- 5
Now you should have two containers of raspberry sauce — one that's deep red and another that's creamy pink.
- 6
Chill both sauces.
- 7
In a bowl, stir together the vanilla yogurt and the remaining raspberries (another good job for kids).
- 8
Pour the mixture into the paper cups until they are about half full.
- 9
Set the cups in an 8- inch square pan (for ease in transferring them in and out of the freezer).
- 10
Cover each cup with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the mixture.
- 11
Freeze until set (about 2 hours).
- 12
Remove the foil and pour a layer of the deep red puree on top of the frozen yogurt.
- 13
Freeze again until solid (about 2 hours).
- 14
Finally, pour a layer of the raspberry cream mixture into each cup and freeze until solid.
- 15
To serve, peel the cups away from the creamsicles.
- 16
Makes 8 creamsicles.