Raspberry Lemonade Yogurt Pops

Raspberry Lemonade Yogurt Ice Pops

makes approximately 10 ice pops




¼ cup granulated sugar

1 tablespoons lemon zest (zest of one lemon)

½ cup fresh lemon juice (about 2 lemons juiced)

1 ½ cups plain yogurt

6 ounces fresh raspberries, cleaned (large ones cut in half)




Evenly distribute raspberries between ice pop molds. Set aside.




In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.




Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.




Enjoy!!!