Raspberry Yogurt Popsicles Recipe

Ingredients (12)

• For the Raspberry Purée:
• 8 ounces (1 3/4 cups; 225g) fresh or frozen raspberries (see note)
• 3 ounces water (1/4 cup plus 2 tablespoons; 85g)
• 3 ounces granulated sugar (1/4 cup plus 2 tablespoons; 85g)
• 1/4 teaspoon fresh orange juice from one orange
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• For the Yogurt Base:
• 5 1/2 ounces (3/4 cup; 155g) strained full-fat Greek yogurt, 5% milkfat (see note)
• 2 ounces granulated sugar (1/4 cup; 55g)
• 2 ounces (1/4 cup; 55g) heavy cream (see note)
• 1/2 teaspoon fresh orange juice from one orange
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume