Some things just go together.
Bread and butter. Cookies and milk. Peanut butter and jelly. Chocolate and fruit. Chocolate and… everything.
When I buy ice cream, I always get a chocolate-y version for Paul and Haley. And a fruit version for me and Trevor.
These popsicles are a good compromise for all of us. I sure didn’t hear any complaints!
Prep time: 10 minutes
Freeze time: 6 hours
• 1 (6 ounce) container vanilla yogurt
• 3/4 cup milk
• 1/4 cup chocolate syrup
• 2 cups frozen raspberries
Place yogurt, milk, chocolate syrup, and raspberries in a blender. Give it a whirl until every thing is thoroughly smooth and combined. Pour mixture into popsicle molds
Freeze for 1 hour, place sticks in the molds, and continue to freeze for at least 5 hours.
To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Note: this popsicle recipe was created using a standard bar-shaped mold, each holding about 1/3 cup. If you are using a different mold, you might need to adjust the ingredients.
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