I like pink food.
There. I said it.
Also. I’d like to know if Kraft needs a pink popsicle model. Cause… dang. I’d really like to get in on some popsicle model dollars. Actually. Truth be told. I’d probably work for free popsicles. Let’s make this happen .
We’ve got fresh raspberries, lemon and a touch of sugar.
Raspberries cooked down just a bit… that’s a gorgeous color.
Would I look reasonable with raspberry colored hair?
Goat’s Milk Yogurt. Such a dream come true. It’s slightly tangy, has an alluring sweetness. It brings a lovely summery character to these popsicles.
Think: new summer love. Like… brand new, stupid hot, summertime love. These popsicles taste like that.
No? Not getting it.
Think: fresh, sweet raspberries atop bright pillows of goat cheese on a lazy, late summer afternoon. Better? Delicious.
Where did I find my popsicle molds? A very fancy, very exclusive place called The 99cent Store. Everything is a dollar. Everything is everywhere. This place would make Martha Stewart’s head explode.
Find your popsicle molds at the dollar store, in the summery department of your drug store or online somewhere… Amazon perhaps?
Molds come in all different sizes and shapes. I found these molds endearing, clever and most importantly… cheap.
Raspberry and Goat’s Milk Yogurt Popsicles
adapted from thekitchn
makes a dozen small popsicles, but it depends on the size of your popsicle molds
2 cups fresh raspberries (or thawed and drained frozen raspberries)
1/4 cup sugar
2 Tablespoons water
1 teaspoon lemon juice
1 cup goat’s milk yogurt
Bring the raspberries, water and sugar to a simmer in a medium saucepan. Simmer for three to five minutes until the fruit is soft and slightly broken up. Add the lemon juice and pour into a medium bowl. Place in the fridge to cool to chill.
Once cold, add the yogurt to the raspberry mixture and stir to combine. Pour into the molds and freeze for at least eight hours, or overnight.
To unmold the popsicles, run the mold under warm water to loosen the popsicles.