the idea for this popsicle has been in the works for a little over a year now. it all started last spring when frank and i went for this walk/picnic at stone barns. it happened to be sheep shearing day, so they had a buffet of spring treats, and a raspberry-tomato yogurt smoothie was one of them. if it weren't for the smoothie's beautiful blushy color i most likely would have let it be. tomatoes and raspberries muddled together with yogurt seemed like a bad idea. until it wasn't. i should mention, that i was emerging out of the first, very queasy, trimester of my pregnancy, so i was feeling adventurous. i was surprised by the subtle tomato flavor, the hint of sweet raspberries, and a good amount of tart creaminess provided by the yogurt. it was a welcomed beverage to sip on. since then, i've been wanting to turn them into popsicles. i was too late for billy's #popsicleweek last year, so i started testing this recipe weeks ago in anticipation of today.
getting the ratio of tomato to raspberry proved to a bit tricky especially if you're not using seasonal tomatoes. i tested these a few weeks ago with tomatoes from the super market and it made somewhat of a difference. overall, it gave the pops less tomato flavor, and more of a watery/acidic taste. so i would definitely recommend buying tomatoes from a local market, or hot-house tomatoes. but in the end you get a really great mix of flavors that is such a great refresher this time of year. they're also super low in sugar so they're great for kids, or a snack after dinner :)
and if you haven't already seen the abundance of beautiful pops gracing the internet this week, hop over to billy's site to check it all out!
big summer hugs! XO
raspberry-tomato yogurt pops | v
these pops have a subtle sweetness, so add more to your liking if need be. feel free to leave off the nuts or replace them with another variety.
| makes 7 popsicles |
- 1 1/2 cups raspberries
- 1/2 cup cherry tomatoes
- 1 cup unsweetened coconut or almond milk yogurt
- 2 tablespoons coconut nectar, more for dipping
- 1/2 cup toasted sliced almonds (optional)
- combine the raspberries, tomatoes, yogurt, and coconut nectar in a blender (preferably high speed). blend on high for roughly 45 seconds - 1 minute, until the mixture is smooth.
- pour the mixture evenly into 7 popsicle molds. insert popsicle sticks and freeze until firm, about 5 hours, or up to 3 days.
- pour some extra coconut nectar into a small bowl. place the sliced almonds in a separate small bowl. dip the tops of the popsicles into coconut nectar and then into the almonds. eat right away or place on a large platter and freeze.