Striped Ice Pops

Ready in 7 hours

Kids love helping to make these frozen treats almost as much as they love eating them. If you're making the pops for adults only, you can add Chambord, a raspberry-flavored liqueur.


For the Vanilla-Yogurt Mix
1 cup 2% greek yogurt
2 tbsp sugar
1/2 vanilla bean, split and scraped, pod reserved for
For the Raspberry Puree
3 cups rasberries
2 tbsp sugar
1 tbsp chambord
For the Ice Pops
1 cup pink lemonade
1 cup Apricot nectar
1 cup grape juice

Original recipe makes 10 Servings




Make the vanilla-yogurt mix: Stir together all ingredients.

Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.

Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds; freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.

Remove tops of molds, and repeat pouring and freezing (for 1 hour between each layer) to create stripes until molds are full. Freeze until very firm, at least 3 hours or overnight. Remove ice pops from molds to serve.


Storage: Ice pops can be frozen for up to 1 week.

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Calories Per Serving: 58 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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