Ingredients:

  • 1 ½ cups (180 grams) Fresh or Frozen Raspberries
  • 2 Tablespoons (30 grams / 30 ml) Granulated Sugar or Maple Syrup
  • 1 teaspoon (5 ml) Fresh Lemon Juice
  • 1 cup (240 grams) Full-Fat Greek Yogurt
  • 4 ounces (115 grams) Full-Fat Cream Cheese, softened
  • ¼ cup (30 grams) Powdered Sugar (Icing Sugar)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • Pinch Fine Sea Salt

Instructions:

  1. Combine Ingredients: Place the raspberries, granulated sugar (or maple syrup), and lemon juice into a small bowl.
  2. Mash: Use a fork or potato masher to crush the raspberries until you achieve a thick, slightly chunky purée. Reserve this ripple mixture.
  3. Soften Cream Cheese: Ensure the cream cheese is at room temperature. Place it in a medium bowl with the powdered sugar, vanilla, and salt.
  4. Mix Cream Cheese: Using a whisk or hand mixer, beat the cream cheese and sugar until completely smooth, light, and lump-free.
  5. Fold in Yogurt: Gently fold in the Greek yogurt using a rubber spatula until just combined. Do not overmix.
  6. Layer the Ripple (Initial): Place approximately 1 teaspoon of the raspberry ripple into the bottom of each popsicle mould.
  7. Add the Base: Carefully spoon or pour the cheesecake yogurt base into the moulds, filling them about three-quarters full.
  8. Create the Swirl: Drizzle the remaining raspberry ripple over the top of the base mixture. Use a clean, thin skewer or a chopstick to gently swirl the raspberry through the yogurt once or twice to create the ripple effect.
  9. Insert Sticks: Securely place the popsicle sticks into the moulds.
  10. Freeze: Transfer the filled moulds to the freezer. Freeze for at least 6 hours, or ideally overnight, until completely solid.
  11. Release: To easily remove the popsicles, run the outside of the moulds under lukewarm (not hot) water for 10–20 seconds.
  12. Serve: Gently pull the popsicles free and serve immediately. Store leftovers wrapped individually in the freezer.