Get the recipe: Raspberry Yogurt Popsicles for Baby (and Toddlers, too!)
If summer had an official baby popsicle - these would be it. These Raspberry Yogurt Popsicles are cool, creamy, and packed with bright raspberry flavor thanks to one simple trick that makes all the difference. Great for babies, toddlers, teething gums, and hot afternoons.
Ingredients
- 2 cups raspberries, fresh or frozen
- 2 tbsp water
- 1 tbsp fresh lemon juice
- 1 cup plain yogurt, whole milk, Greek yogurt, or plant-based
Instructions
- Place the raspberries, water, and lemon juice into a small saucepan and heat over medium-low heat for 10 minutes or until soft and broken down.
- Let cool slightly, and then transfer the raspberries to a blender or food processor and puree for 1-2 minutes until smooth.
- Pour the raspberry puree through a fine-mesh colander into a medium bowl to remove any seeds.
- Gently stir the yogurt into the raspberry puree. You don't want it mixed all together, you can leave it so the ingredients are just swirled together.
- Spoon the raspberry/yogurt mixture into small baby-sized popsicle molds. Place the molds in the freezer and freeze for at least 5 hours or overnight.
- Take the popsicle out of the mold and hand it to your baby.
Notes
Age: 9+ months
Extra Raspberry Mixture: depending on how big your popsicle molds are, you may have extra raspberry mixture. If you have extra, you can serve it to your baby as a puree.
Sweeten for Toddler: You can sweeten the raspberry mixture with 2 tbsp of honey or maple syrup, if needed.
Added Veggie: Feel free to add 1/4 cup grated carrot or zucchini to the raspberries as they simmer for a little veggie boost.
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