In a blender, puree raspberries and orange juice.
In a bowl, combine the heavy cream and maple syrup until soft peaks form. Fold in yogurt and half of the raspberry puree.
Cut the top edge of the Dixie cups with scissors for easy peeling. Fill Dixie cups 1/4 of the way with the cream and syrup mixture. Add about a teaspoon of the raspberry puree and spread evenly using your finger over the top of the whipped mixture.
Fill the cup with the cream and syrup mixture. Place a pop stick in the middle of each Popsicle and freeze 4-5 hours before serving
For our current patients: Modify this recipe to fit your specific program needs, and always reach out to your health coach with any questions.
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