Raspberry Chia Yogurt Pops

 

1 C. Raspberries

1 ½ T. Honey

1 T. Chia Seeds

1 ½ C. Whole Milk Vanilla Yogurt

½ C. Plain Greek Yogurt

 

Put the raspberries and honey into a small saucepan over medium heat. As the berries warm and the honey melts, give it a stir with a fork. Continue to cook, stirring regularly and mashing the raspberries with the fork. After about 3 minutes, the berries will be melted and the liquid will begin to boil. Once it boils, remove the pan from the heat, add the chia seeds, and stir. Put the pan into the fridge to cool completely, about 1 hour. Put the vanilla yogurt and Greek yogurt into a medium bowl, ideally one with a spout for pouring, and stir with a whisk until smooth and well combined. Spoon the chilled raspberry sauce over the yogurt and stir gently several times to mix it into the yogurt. It doesn’t need to be completely incorporated, just stirred enough so that the raspberries are distributed throughout. Pour the yogurt mixture into pop molds and freeze.