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Raspberry Lemon Greek Yoghurt Popsicles

Raspberry Lemon Greek Yoghurt Popsicles – Deliciously creamy Greek yoghurt popsicles infused with raspberries and lemon. Quick and simple to make, and only 4 ingredients!

Raspberry Lemon Greek Yoghurt Popsicles on brown parchment paper.

 I couldn’t resist bringing you all another popsicle recipe so soon. They’re just so quick and simple to make, and are absolutely scrumptious! Today’s popsicles are made with only 4 ingredients – vanilla Greek yoghurt, honey, raspberries, and lemon.

You probably already have these ingredients at home!

Raspberry Lemon Greek Yoghurt Popsicles on brown parchment paper with raspberries and lemon slices.

These Raspberry Lemon Greek Yoghurt Popsicles are:

  • deliciously creamy
  • light and refreshing
  • loaded with flavours
  • a perfect treat for summer
  • both kids AND adults love them!

These popsicles are the perfect summer treat, and they’re healthy too! They’re high in protein and fibre, and are low in calories. What better way to snack than on these deliciously refreshing popsicles!

These are perfect too if you struggle to get your kids to eat fruit and yoghurt. What kid doesn’t love popsicles?

Raspberry Lemon Greek Yoghurt Popsicles on brown parchment paper with a bite taken out of one popsicle.
A bitten Raspberry Lemon Greek Yoghurt Popsicles being held up by hand.

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Raspberry Lemon Greek Yoghurt Popsicles

Raspberry Lemon Greek Yoghurt Popsicles

Yield: 6 popsicles
Prep Time: 15 minutes
Total Time: 15 minutes

Deliciously creamy Greek yoghurt popsicles infused with raspberries and lemon. Quick and simple to make, and only 4 ingredients!

Ingredients

  • 1 cup (125g) fresh raspberries
  • 2 tablespoons honey
  • 2 cups (480g) vanilla Greek-style yoghurt
  • Zest and juice of 1 lemon

Instructions

  1. Using a food processor, blend the raspberries and honey until almost smooth. Pour into a large bowl.
  2. Combine the yoghurt, lemon zest and juice (add as much of the juice as you want to your preference), then add to the raspberries. Mix together but do not fully blend.
  3. Pour the mixture evenly between 6 popsicle molds. Freeze for 2 hours before putting wooden popsicle sticks in the centres. Freeze for a further 4 hours or overnight.
  4. When ready to serve, run the molds under warm water to remove easily.
Nutrition Information:
Yield: 6 popsicles Serving Size: 1 popsicle
Amount Per Serving: Calories: 251Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 27mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

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Adina

Monday 3rd of September 2018

These look so yummy! I’ve pinned to try during the summer! Thank you for your post!

Isabella

Wednesday 15th of August 2018

I’ve never worked with yoghurt and lemon before, and I’m just wondering - does the yoghurt, having milk in it, not curdle with the lemon? The recipe sounds delicious though!

Carmen Brule

Wednesday 27th of May 2020

Could I use frozen rasberries to make these?

Marsha

Wednesday 15th of August 2018

Hi Isabella! Nope, no curdling happens - I make these a lot through summertime :) Enjoy!

sue | theviewfromgreatisland

Friday 19th of August 2016

Our temps are in the 90s lately, I really could use a few of these in my freezer <3

Jess @ What Jessica Baked Next

Friday 19th of August 2016

These popsicles look fantastic, Marsha! I love lemon and raspberries, one of my favourite combos. The colour is gorgeous! :)

Marsha

Friday 19th of August 2016

Thanks, Jess! :)

Demeter | Beaming Baker

Thursday 18th of August 2016

I love popsicles!! Though you probably already know that. Lol. You know I was still dreaming about your previous popsicle recipe--I mean, the photos were absolutely stunning. And just when I thought you couldn't top those, you bring out there beauties. Such a pretty color of pink! Pinning and sharing, of course. xoxo

Marsha

Thursday 18th of August 2016

Thank you, Demeter! I just love the colour pink! ;)

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