Raspberry and Goat’s Milk Yogurt Popsicles

Raspberry Goat's Milk Yogurt Popsicles

I like pink food.

Raspberry Goat's Milk Yogurt Popsicles

There.  I said it.

Raspberry Goat's Milk Yogurt Popsicles

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 .

Raspberry Goat's Milk Yogurt Popsicles

We’ve got fresh raspberries, lemon and a touch of sugar.

Raspberry Goat's Milk Yogurt Popsicles

Raspberries cooked down just a bit… that’s a gorgeous color.

Would I look reasonable with raspberry colored hair?

Raspberry Goat's Milk Yogurt Popsicles

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.

Raspberry Goat's Milk Yogurt Popsicles

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

Print this Recipe!

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.

[adthrive_ad id='JoytheBaker_Below_Post_300x250' center='1']

96 thoughts on “Raspberry and Goat’s Milk Yogurt Popsicles

  1. I just ordered some Popsicle molds off of amazon!! (I had to spend a few extra bucks to get super saving shipping!) haha, anyway, as soon as they get here I have big plans for them – this recipe couldn’t have shown up at a better time! Thanks!

  2. Shouldn’t the popsicle molds be 99 cents? I think you should go back and demand your penny back.

    Sorry. It’s early. I’m silly. Thy look fantastic and now I want popsicle molds before summer ends.

  3. LoveloveLOVE that pic of you modeling that adorable popsicle! I totally think you have a career in food modeling. You live in LA, right? You should definitely be able to get in on that action.

  4. dang! i love your blog! just found you. will be back :)
    greetings from spain
    p.s. popsicles in my house are “poopsicles”… my kids have a funny sense of humor…

  5. Great idea Joy, here it’s so hot I like to look at fresh things, just for a change. The colour is beautiful, now I’ll start looking for the molds, I think Ikea might have them.
    May I ask your opinion about kitchen robots? I was starting to think to buy a Kitchenaid, or something in the line, are they really useful even for a strictly amateur baker like me?
    Thanks for the help

    1. Silvia: I am definitely an amateur baker, and I simply could not live without my KitchenAid stand mixer. Seriously, I’m not sure if I had ever truly lived before my stand mixer arrived at my doorstep as a wedding present. If you buy only one kitchen robot, make it a stand mixer. You won’t regret it. (Unless, of course, you don’t have a coffee maker. If that’s the case, add that to your list too.)

    2. Might I suggest to get the KitchenAid mixer, but get a small to med size one. I received a Professional size one as a gift and it’s great because I can mix dough without it stalling, but I also can’t whip up less than 5 egg whites at a time unless I put it on super-fast (which is, quite frankly, kinda scary). I wish I had a smaller one. I find myself using my hand mixer and food processor far more frequently.

    3. Silvia, I have to agree with the previous commenter about the KitchenAid. I love my KitchenAid. I use it for absolutely everything – cookies, bread, cake, muffins. It’s wonderful and it lives on my counter all the time, never in a cupboard. Definitely my favorite kitchen appliance. But then, I don’t drink coffee…

    4. Ikea does have popsicle molds! (at least they did last season!) We love them, they’re cheap, and they work great! Also, I use my Kitchenaid all the time, and I’m very amateur ;)

      1. I dont have the Kitchen Aid brand (although I wish I did) but have a similar one – a Sunbeam retro mixmaster. And I LOVE it. I use it so much more than I thought I would. And although it is alittle annoying trying to mix small amounts (eggwhites need to go into the small bowl when they are small and then get transferred into the big bowl when they get big), but apart from that, it is a match made in heaven. They make baking so much easier. And you feel like a domestic goddess while doing it.

    5. Silvia, I have to agree with Shauna….I could not would not be an amateur baker who loves to bake without my Kitchenaid mixer. I got tired of waiting for the whole wedding thing so I just went out and bought one myself. :)
      It’s so great because you can just walk away and get other things done…creaming butter for 5 minutes?? Great–in the meantime you can move on to chopping chocolate for those fantastic cookies you’re making. I recently took the plunge and made some lovely friends their wedding cake–I had to make many, many batches of swiss meringue buttercream which requires about 15-20 minutes per batch of whipping egg whites and hot sugar syrup (you whip until the mixture cools to room temperature). Thinking of doing that all by hand, well, it’s just not right is all…..

    6. I have a Kitchenaid stand mixer, not the big boy, but “family sized,” and I hardly ever use it. Got a hand-held mixer for Christmas two years ago and I use it for everything. The stand mixer is just too big, I have to move it off the side counter and onto the main counter to use it, it’s heavy, takes time to clean, and a million other hardships.

      My other favorite ‘bot is my VitaMix blender. Oh the smooth and creamy things it does to stewed tomatoes. I don’t even remove the skins or seeds and it makes the perfect base for spaghetti sauce, salsa, tomato soup, and a million other wonderfullnesses. Oops. Got off subject there. Get a Kitchenaid if your heart is set on it.


    7. From one amateur baker to another–those things are one of my top 5 modern inventions Ever Ever. Seriously, they make it so easy to bake (and to clean as you bake). I bake much more often that I ever did with my hand mixer. I didn’t think I needed one, but having had one, I will never go back. Love, love, love it.

      1. Thank you everybody, today I’ll go have a look in a store, usually it takes me some time to make up my mind, but my birthday is approaching…

  6. Mmm. That is definitely a beautiful colour. Why do you add lemon juice, though? Wouldn’t it curdle the yogurt? It looks delicious though. (And you can definitely be a popsicle model. :D)

Leave a Reply