By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
120 min
Raspberry Yogurt Pops
Recipe GLPRbda83234ce4feb
Creamy and refreshing frozen pops made with tart Greek yogurt and bright raspberry swirls. Perfect for a cool, protein-packed treat on warm days. These layered pops are naturally gluten-free and can be made ahead for convenient snacking.
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Ingredients
2 cartons Greek yogurt, raspberry flavored
½ cup Fresh raspberries
Directions
Gently mash the fresh raspberries in a small bowl with a fork until they break down into a chunky puree, leaving some berry pieces intact.
Open both cartons of raspberry Greek yogurt and divide half of the yogurt evenly among four popsicle molds, filling each about one-third of the way.
Spoon a portion of the mashed raspberries into each mold, distributing evenly over the yogurt layer.
Top each mold with the remaining yogurt, filling to near the top.
Using a small stick or skewer, gently swirl the raspberry puree throughout each pop to create a marbled effect.
Insert popsicle sticks into the center of each mold if your molds allow; otherwise, insert after 2 hours of freezing when the mixture is partially set.
Freeze overnight, or for at least 8 hours, until completely solid.
Run warm water briefly over the outside of the mold to loosen, then push the pops out from the bottom. Serve immediately or store in the freezer in an airtight container.
Comments
Both ingredients are stocked year-round at every major Charlotte chain, with raspberries most affordable in season (May through July locally) but reasonably priced frozen otherwise. At roughly $2 per serving for quality greek yogurt and berries, this is genuine budget food with zero prep drama—just mix and freeze. The stated time is honest: 5 minutes of work plus 115 minutes of unattended freezing, and the pops reheat poorly but are designed to be eaten straight from the freezer, making them a same-day casual dessert or snack rather than a dinner component.
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