Raspberry Lemonade Pops

Vegetarian
Gluten Free
Raspberry Lemonade Pops
495 min.
8
100kcal

Suggestions


Indulge in the refreshing taste of summer with our delightful Raspberry Lemonade Pops! Perfect for warm days, these vibrant popsicles are not only a treat for your taste buds but also a feast for the eyes. With their beautiful pink hue and zesty lemon flavor, they are sure to impress both kids and adults alike.

What makes these pops truly special is their wholesome ingredients. Made with fresh raspberries, tangy lemonade concentrate, and creamy Yoplait® Original plain yogurt, they offer a delicious balance of sweetness and tartness. Plus, they are vegetarian and gluten-free, making them a guilt-free indulgence for everyone to enjoy.

Preparing these pops is a fun and easy activity that the whole family can participate in. From blending the luscious raspberry mixture to pouring it into molds, each step is filled with excitement. And the best part? You can customize them to your liking by adding more fruit or adjusting the sweetness. With a total preparation time of just under 8 hours, including freezing, you’ll have a refreshing treat ready to enjoy in no time.

So, gather your loved ones, grab some ice pop molds, and get ready to create a deliciously cool summer snack that will keep you coming back for more. Dive into the world of homemade popsicles and savor the delightful combination of raspberry and lemonade in every bite!

Ingredients

  • 10  ice cubes with round ends)
  • 12 oz lemonade concentrate frozen canned
  • cup raspberries fresh
  • cup water 
  • 0.5 cup yogurt plain yoplait®

Equipment

  • bowl
  • sauce pan
  • sieve
  • blender
  • aluminum foil

Directions

  1. In 1-quart saucepan, heat lemonade concentrate and water over medium heat just until lemonade concentrate is completely thawed; remove from heat. Cool. In blender, place 3/4 cup of the lemonade mixture, 1/2 cup of the raspberries and 1/4 cup of the yogurt. Cover; blend on medium speed until smooth. Press mixture through small strainer into medium bowl to remove seeds.
  2. Divide mixture evenly among ice pop molds. Freeze 4 hours or until firm.
  3. Divide remaining 1/2 cup raspberries evenly among molds. In small bowl, mix 1 cup lemonade mixture and remaining 1/4 cup yogurt. Divide evenly among molds. Cover each mold with foil; insert stick into each pop. Freeze 4 hours or until firm.
  4. To serve, remove pops from molds.

Nutrition Facts

Calories100kcal
Protein3.03%
Fat7.57%
Carbs89.4%

Properties

Glycemic Index
5.63
Glycemic Load
0.35
Inflammation Score
-1
Nutrition Score
2.0247825957511%

Flavonoids

Cyanidin
6.87mg
Petunidin
0.05mg
Delphinidin
0.2mg
Malvidin
0.02mg
Pelargonidin
0.15mg
Peonidin
0.02mg
Catechin
0.2mg
Epigallocatechin
0.07mg
Epicatechin
0.53mg
Epigallocatechin 3-gallate
0.08mg
Kaempferol
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:100.49kcal
5.02%
Fat:0.89g
1.37%
Saturated Fat:0.33g
2.09%
Carbohydrates:23.72g
7.91%
Net Carbohydrates:22.62g
8.22%
Sugar:20.3g
22.56%
Cholesterol:1.99mg
0.66%
Sodium:12.52mg
0.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.8g
1.61%
Vitamin C:9.58mg
11.61%
Manganese:0.11mg
5.33%
Fiber:1.1g
4.41%
Calcium:26.67mg
2.67%
Potassium:77mg
2.2%
Phosphorus:21.87mg
2.19%
Magnesium:8.58mg
2.15%
Folate:7.2µg
1.8%
Vitamin B2:0.03mg
1.61%
Vitamin B5:0.16mg
1.58%
Copper:0.03mg
1.4%
Vitamin K:1.29µg
1.22%
Vitamin E:0.18mg
1.19%
Vitamin B1:0.02mg
1.18%
Zinc:0.18mg
1.17%
Vitamin B6:0.02mg
1.08%