chocolate raspberry yogurt pops

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 6
  • Cuisine: American


I decided to make a recipe from a childhood memory. It was a yogurt popsicle made by Dannon in the 80’s. I believe they were called Dannies (or Dannys) though I can’t really find anything about that. So maybe that is what my family diminutively called them because we were so fond of them. They were creamy and sour at the same time. And they had a super thin crust of chocolate over them.



  • 6 ounces (½ dry pint) fresh raspberries
  • 1 ¼ cup low fat vanilla Greek-style yogurt
  • 3 tablespoons agave, divided
  • 6 ounces dark chocolate chips or chopped dark chocolate bar
  • 1 tablespoon coconut oil


  1. Puree raspberries in a food processor. Strain through a fine mesh sieve. Discard seeds. Whisk puree, yogurt and 2 tablespoons agave until smooth. Divide among pop molds. Freeze until firm, about 4 hours.
  2. Melt chocolate over a double boiler until almost melted. Remove from heat, and continue stirring until all the way melted. Stir in the remaining 1 tablespoon agave and coconut oil.
  3. Set up a wire cooling rack over a sheet pan. Unmold pops under running water. Lay out on wire rack and transfer to freezer to let any surface moisture refreeze.
  4. Remove tray of pops. Lightly spread melted chocolate over one side of each pop. Lay on plain side to solidify. Turn pops and coat the remaining side. If at any point the chocolate in the bowl re-solidifies, simply stir it for a few moments over the simmering water until melted again. Return tray of chocolate-covered pops to the freezer until ready to serve.


Makes 1 3/4 cup yogurt mixture, so depending on the size of your pop molds you may have more or less than 6 pops.


  • Calories: 218
  • Sugar: 17 g
  • Sodium: 31 mg
  • Fat: 12 g
  • Saturated Fat: 8 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 4 g
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