Raspberry Creamsicle
By SilverFoxy82
Ingredients
- 1 cup frozen raspberries
- 1/2 cup orange cranberry raspberry juice & puree
- 1/2 cup vanilla yogurt
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Take out fruit and let thaw at room temperature for 5 minutes.
Step 2
Put fruit, juice, and yogurt in blender. Pulse on and off 3-5 times to blend. Should be a somewhat chunky consistency.
Step 3
Pour into ice pop molds, and fill to within 1/4" from top. Put sticks in and freeze until completely frozen.
You'll also love
-
Raspberry Limeade Ice Pops
3.8/5
(88 Votes)
-
Recipewe ♡ Exotic Fruit Salad
4/5
(16 Votes)
-
Ice Cream Dessert
4/5
(11 Votes)
-
Recipewe ♡ Ice Cream
4/5
(5 Votes)
-
Raspberry snack
4/5
(5 Votes)
-
Amy Penwell's Fruit tart
3.9/5
(16 Votes)
-
Snowman Yogurt Pops
3/5
(31 Votes)
-
Frozen Greek yogurt Popsickles
3/5
(9 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Review this recipe