And now. . . breakfast for dessert! (We are so predictable.) You can use other fruit, if you like—try blueberries, or sliced strawberries or peaches— to make these creamy, cold, crunchy pops just the way you like.
Spoon, for mixing
Popsicle mold or 4–6 small paper cups
4–6 wooden popsicle sticks
- Put everything in the bowl and mix until the raspberries are broken up.
- Use a measuring cup to divide the mixture into 4 to 6 popsicle molds or paper cups.
- Push in the popsicle sticks and freeze until solid, 3 to 4 hours. To release the popsicles, run the outside of the molds briefly under hot water or let them sit at room temperature for 5 minutes.