Raspberry & Cream Popsicles
Your whole family will enjoy this frozen treat...It's creamy, tart, and delicious!
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Servings: 8 2-oz popsicles
Equipment
Ingredients
- 1 cup evaporated milk
- 1/2 cup whole milk
- 6 + 2 teaspoons sugar separated
- 1 cup raspberries fresh or frozen (thawed)
Instructions
- Mash the raspberries in a bowl with a fork, then mix in 2 teaspoons of sugar. (If you prefer the tartness of the raspberries, the sugar can be reduced or omitted.) I like the texture of small raspberry pieces, but if you prefer your popsicle to be completely smooth, you can puree the raspberries in a blender or food processor.
- In another bowl, add the whole milk, evaporated milk and 6 teaspoons of sugar. Gently mix until the sugar is dissolved. Avoid creating air bubbles, as it will create small air pockets in your final product. (It’s not a big deal if it happens…it will still taste great! It’s more about the presentation.)
- Evenly spoon the raspberry mixture into the bottom of the popsicle molds.
- Fill the popsicle molds with the milk mixture. Give each popsicle mold a quick stir to distribute some of the raspberry mixture. Be careful not to completely mix all of the raspberries into the milk, so that you have a swirl effect. If your popsicle mold has a place to insert popsicle sticks, do so now.
- Freeze for 6 hours or overnight.**If your popsicle mold does not have a place for popsicle sticks, remove the mold from the freezer after about 2 hours. Place the popsicle sticks in, and return to the freezer for at least another 4 hours.*
- When you are ready to eat them, run the popsicle mold under warm water, then gently pull on the popsicle sticks to release them from the mold. Enjoy!
Notes
Try this recipe with other berries such as blueberries, strawberries, black berries, or a mixture of them all!
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!