Best Raspberry Pops Recipes

RASPBERRY TRUFFLE CAKE POPS

Steps:

• Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.

RASPBERRY MANGO SANGRIA ICE POPS RECIPE BY TASTY

Steps:

• In a blender, combine the mango, ½ cup (60 g) raspberries, the rosé, lemon-lime soda, and triple sec and blend until smooth.
• Place 2 raspberries in each ice pop mold.
• Pour the mixture into the ice pop molds, seal with the lids, and add the ice pop sticks.
• Freeze until solid, at least 4 hours, or overnight.
• Carefully remove the ice pops from the molds.
• Enjoy!

RASPBERRY LEMONADE ICE POPS

Steps:

• In blender, place raspberry lemonade yogurt and frozen raspberries. Cover; blend on medium speed until smooth.
• Divide raspberry mixture evenly among paper cups. Top with vanilla yogurt. Place cups in freezer about 20 minutes or until partially frozen. Insert 1 stick in each cup. Freeze 1 1/2 to 2 hours longer or until completely frozen.
• To eat, peel off paper cups.

RASPBERRY SHORTCAKE ICE POPS

Steps:

• Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. Insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

RASPBERRY-YOGURT ICE POPS

Steps:

• In a medium bowl, whisk yogurt and sugar to combine. In a blender, place 1 cup yogurt-sugar mixture (reserve the rest) with raspberries; puree until well blended. Press raspberry mixture through a fine-mesh sieve into another medium bowl (discard solids).
• Dividing evenly, layer yogurt mixtures in six 3-ounce ice-pop molds. Insert ice-pop sticks, and freeze until solid, 4 to 5 hours. To unmold ice pops, run warm water briefly over the molds.

CREAMY RASPBERRY ICE POPS

Steps:

• Pour 1 cup of milk into a bowl, and stir in pudding mix. Beat with an electric mixer about 2 minutes until thickened. Place the remaining milk and raspberries into a blender and puree until smooth.
• Pour the raspberry puree into the pudding, and add the whipped topping. Stir together until incorporated. Stir in the softened sherbet. You may either mix it in completely, or leave it swirled.
• Divide this mixture evenly among 10 molds or small plastic cups. Place a wooden craft stick into each, and freeze for at least 3 hours.

RASPBERRY AND CREAM CHEESE ICE POPS

Steps:

• Beat the cheese with the butter for 2 minutes until fully integrated.
• Add the sugar and continue beating on low speed until incorporated and then beat at high speed for 1 minute.
• Add the raspberries and vanilla, beat on low speed until blended.
• Pour into Popsicle molds.
• Freeze for 12 hours.
• Unmold and serve.

RASPBERRY-CHOCOLATE CAKE POPS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In small bowl, mix flour, baking powder and salt. In medium bowl, beat 1/4 cup butter with electric mixer on medium speed 30 seconds. Beat in granulated sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer, scraping bowl occasionally. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, one-third at a time, and milk, about one-half at a time, beating just until blended. Spread in pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Crumble warm cake into medium bowl.
• Line cookie sheet with waxed paper. Place chopped chocolate and 1 tablespoon plus 1 teaspoon raspberry vodka in small bowl. In small microwavable bowl, microwave whipping cream and 2 tablespoons butter on High 1 minute or until boiling. Stir until butter is melted. Pour over chocolate mixture; stir until chocolate is melted and smooth. If necessary, microwave on High an additional 10 to 15 seconds until mixture can be stirred smooth. Pour into 8-inch square (2-quart) glass baking dish; cover and refrigerate 1 hour. When firm, use melon baller to create 28 round truffle centers. Place on cookie sheet; refrigerate until needed.
• In medium bowl, beat 1/3 cup butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar and 2 tablespoons raspberry vodka on low speed until filling is smooth. Stir into crumbled cake until blended. Cover; refrigerate 1 to 2 hours or until firm enough to shape.
• Line cookie sheet with waxed paper. Roll cake mixture into 28 (1 1/2-inch) balls. On sheet of waxed paper, flatten each ball into 3-inch circle. Place truffle in center of each 3-inch circle. Quickly shape circle up and around truffle (overhandling can cause truffle to melt), pinching circle together to seal and sealing any cracks. Place on cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave dark chocolate candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top of each of 14 lollipop sticks into melted dark chocolate and insert 1 inch into each of 14 cake balls. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Place each cake ball in mini cupcake liner. Reserve remaining coating. Repeat with light cocoa candy melts and remaining cake balls. Let stand until set. Use remaining melted candy (remelt, if necessary) to drizzle dark chocolate over light cocoa cake pops and light cocoa over dark chocolate cake pops. Let stand until set, about 15 minutes.

RASPBERRY LEMONADE POPS

Steps:

• In 1-quart saucepan, heat lemonade concentrate and water over medium heat just until lemonade concentrate is completely thawed; remove from heat. Cool. In blender, place 3/4 cup of the lemonade mixture, 1/2 cup of the raspberries and 1/4 cup of the yogurt. Cover; blend on medium speed until smooth. Press mixture through small strainer into medium bowl to remove seeds.
• Divide mixture evenly among ice pop molds. Freeze 4 hours or until firm.
• Divide remaining 1/2 cup raspberries evenly among molds. In small bowl, mix 1 cup lemonade mixture and remaining 1/4 cup yogurt. Divide evenly among molds. Cover each mold with foil; insert stick into each pop. Freeze 4 hours or until firm.
• To serve, remove pops from molds.

RASPBERRY-VANILLA PARFAIT POPS

Steps:

• In a blender, purée the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
• Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
• To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

RASPBERRY CHOCOLATE ICE POPS

Steps:

• Make raspberry layers:
• Blend together all raspberry-ice ingredients in a blender until smooth. Force thourough a fine-mesh sieve set over a bowl, discarding solids.
• Make chocolate layers:
• Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Whisk in cocoa and a pinch of salt, then whisk in vanilla. Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.
• Make ice pops:
• Divide half of raspberry purée among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.
• Fill molds with remaining raspberry purée, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.
• Unmold ice pops:
• Put molds in a container with room-temperature water up to 1/4 inch from top of molds. Let stand 30 seconds, then remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

DOUBLE CHOCOLATE RASPBERRY MOUSSE POPS

Steps:

• Note: Before beginning, you will want to gather the following supplies: silicone heart cake pop mold, toothpicks, red and yellow candy coloring, wax paper, 1 piping bag or large ziplock bag.
• Place a mixing bowl and whisk attachment in the freezer.
• Put the chocolate chips in a heat safe bowl, and microwave in 30 sec intervals at 50% power, stirring between each interval until smooth and fully melted (it won't take long, so be careful to not over heat the chocolate). Stir in the cubed butter until completely combined. Set aside to cool slightly while working on the other mousse components.
• Whisk the egg yolks in a separate bowl until frothy (about 2 min), and then slowly whisk into the chocolate mixture. If the chocolate mixture is very warm still you will have to temper it by adding a little to the eggs and stirring before adding the rest of the eggs to the chocolate mixture (so it doesn't scramble the eggs).
• Add the sugar, vanilla, and cream to the bowl of your mixer and mix slowly starting on low and working your way up to high for about 3-5 minutes, or until stiff peaks just begin to form.
• Gently fold the whipped cream into the chocolate mixture and transfer to a piping bag. Pipe into each heart cavity, filling to the top, and use a butter knife or icing spatula to scrape off any extra mousse. Insert a popsicle stick, and transfer the molds to the freezer to set (at least 4 hours or overnight). At this time you will also want to place the raspberries in the fridge to thaw overnight.
• To make the raspberry puree, place the thawed raspberries, sugar, and lemon juice in a medium saucepan. Cook the berry mixture on medium low for 10-15 minutes, or until the berries begin to break down.
• Pour the berries through a strainer to remove the seeds. Use a spatula to gently press the berries against the strainer to squeeze out all of the juice, and also swipe the spatula along the bottom of the strainer. Transfer the puree to the refrigerator to chill and thicken. Discard the seeds or use them for a homemade jam.
• Once the pops are set you can shape them to give them more of TATA's asymmetric look. Remove the mousse pops carefully from the molds, and place them on a baking sheet lined with wax paper. Use a sharp knife to carefully trim down the left side of the heart. Return the pops to the freezer while making the ganache.
• Now for the fun part! To make the glaze, place the white chocolate chips in a heat proof bowl and set aside. Place the cream and corn syrup into a second heatproof bowl and microwave for 30 seconds. Pour the hot cream over the chocolate, and allow it to sit for 1-2 minutes before stirring. Continue to heat the chocolate and cream, in the microwave, in 30-second intervals at 50% power, stirring after each set, until the chocolate is fully melted.
• Stir in the fruit puree. The white chocolate chips have a slightly yellow tint that will make the ganache look purple, so to bring it back to TATA's signature bright red add a little red candy coloring until it begins to look red again. The color will develop as it sits, so add just a little at a time (too much will make the ganache taste bitter). You can also add a tiny bit of yellow to brighten it up, if needed. Transfer to a glass measuring cup and re heat for another 30 seconds, so that the ganache is easily pourable.
• Place the mousse pops on a cooling rack over a rimmed baking sheet, and pour the ganache over them completely covering the tops and sides. Transfer the pops back to the freezer (you can use a toothpick to clean up the edges).
• To make TATA's face, place the yellow and dark cocoa candy melts into 2 separate heat proof bowls, and heat them in the microwave in 30 second intervals at 50% power (stirring between each interval until smooth). Use a toothpick dipped in the yellow melts to draw 6 oval shapes onto wax paper for the mouths, and then dip a toothpick into the dark cocoa melts and draw 3 lines each, for the mouth (right in the middle of the yellow), eyebrows, and 2 small circles for the eyes of each mousse pop. Allow the chocolate to set.
• Just before serving, add the faces (I find it easiest to transfer using a toothpick), and enjoy! The mousse pops can either be eaten right from the freezer, or set out for about 10 minutes for a softer texture. Cover and store any leftover pops in the freezer.
• * Consumption of raw or undercooked eggs may increase the risk of food borne illness.

WATERMELON-RASPBERRY BREAKFAST POPS

Steps:

• Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. Roll in toasted coconut or cocoa nibs if desired.
• The pops will keep in the freezer for up to 2 weeks.

RASPBERRY-LIME COCONUT FREEZER POPS

Steps:

• Add coconut Milk, raspberries, sugar and lime juice to blender. Blend until smooth.
• NOTE: If you do not want the seeds, strain mixture through a fine mesh sieve.
• Pour mixture into freezer pop holders and insert sticks. Freeze 5 hours or overnight.

RASPBERRY-YOGURT POPS

Steps:

• In a medium bowl, whisk yogurt and sugar to combine. Transfer 1 cup to a blender and add raspberries; purée until well blended. Strain mixture through a fine sieve into another bowl, pressing to release as much liquid as possible; discard solids.
• Dividing evenly, layer plain and raspberry yogurt mixtures in six 3-ounce ice-pop molds. Insert wooden sticks and freeze until solid, about 4 hours (or up to 1 week). To remove, dip bottom of molds in warm water 2 to 3 seconds.
• Nutrition Information
• (Per Serving)
• Calories: 122
• Fat: 1.4g (0.8g Saturated Fat)
• Protein: 4.4g
• Carbohydrates: 23.8g
• Fiber: 0.5g

RASPBERRY YOGURT POPS

Steps:

• 1. Blend raspberries, sugar and 1/2 c. yogurt
• 2. Fill frozen pop containers with 1/3 Raspberry, 1/3 vanilla yogurt, and 1/3 raspberry in layers and freeze

RASPBERRY TAHINI POPS RECIPE BY TASTY

Steps:

• Make the pops: In a food processor, puree the raspberries until smooth. Pass the puree through a fine-mesh strainer into a medium bowl and discard the seeds.
• Whisk the tahini, honey, coconut milk, coconut oil, and orange zest into the raspberry puree. Carefully pour into popsicle molds and freeze for at least 4 hours, until solid.
• Make the chocolate drizzle: Place chocolate and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted and smooth.
• Remove the raspberry tahini pops from the molds and place on a baking sheet lined with parchment paper. Using a fork or spoon, drizzle the chocolate sauce quickly back and forth over the pops.
• Return the pops to the freezer for 5 minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
• Enjoy!

RASPBERRY TRUFFLE CAKE POPS

Steps:

• Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
• Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
• In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.

RASPBERRY POPS

Steps:

• Purée all ingredients and 3/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to measure about 3 1/2 cups purée. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove from molds and serve.