Raspberry-Banana-Yogurt Freezer Pops

Nuvita Biscuits

Just four ingredients are needed to make these super-tasty popsicles. Feel free to substitute your child’s favorite fruits and flavored yogurt.


  • 1 cup low-fat vanilla yogurt
  • 1 banana
  • 3 cups fresh or frozen raspberries
  • 1/2 cup honey
  • Ice Cream sticks


  1. Process yogurt and banana in a blender 30 seconds or until smooth. Bring raspberries and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2-oz.) pop molds. Top with raspberry mixture, and swirl, if desired. Top with lid of pop mold, and insert ice cream sticks, leaving 1 1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.

Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.




Recipe Comments

  1. posted by Krazy Bob on Feb 4, 2013

    I have raspberry coulis I want to use up so I was thinking of making raspberry melting moments as a little Christmas gift. But the icing recipe (the filling between the biscuits) uses plain raspberries and adds the icing sugar and raspberries separately.
    Could anyone tell me how I could use the coulis to make a biscuit icing, the right texture to be soft and hold the two biscuits together?

    The original recipe is below:
    60g unsalted butter, softened
    1/4 teaspoon vanilla essence
    3/4 cup pure icing sugar, sifted
    6 small frozen raspberries, thawed
    Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
    I already have the raspberry coulis, so I don’t need a recipe for that, and it’s already sweetened/ thickened by icing sugar.

    And I can’t just swap the raspberries with raspberry coulis as it has a completely different consistency and the consistency of the filling will change which is important.

  2. posted by llb443 on Feb 4, 2013

    I am planning to make white choc and raspberry brownies. I want the brownies to have a really fudgy texture.

  3. posted by whitesoxfan2347 on Mar 21, 2013

    My penpal sent me chocolates for Valentine’s Day, so I want to buy her some for White Day(March 14) in return.
    The kind I want I can only buy in a European import store on the other side of town, so I want to know if I can buy them online and have them shipped to her so i don’t have to go across town in the icy weather.
    It’s a dark chocolate bar with freeze-dried raspberries inside. I believe it has a love poem on the inside of the wrapper too. Does anyone know what this chocolate bar is called and where I might find them for sale online?
    Thanks in advance!

  4. posted by mrankinmatt on Mar 22, 2013

    I have a recipe that only uses heavy cream as the liquid. I use chocolate chips and chopped frozen raspberries but they keep coming out raw. I tried cooking them longer at a lower temperature (the recipe called for 450), I guess ill see if that works but does anyone have something tried and true?

Post A Comment

You must be logged in to post a comment.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • pizza 3

    Kiddies Lunch Box Bread Pizza

  • How to Make Basic Pancakes

    Step-by-Step Pancakes

  • Rose and Pistachio Ice Cream

    Rose and Pistachio Ice Cream

  • Pita Tree Appetizers

    Pita Tree Appetizers

  • broccoli and penne

    Penne with Broccoli and Coconut Milk

Protected with SiteGuarding.com Antivirus