Driscioll’s Chef Daniel stopped by to help us celebrate International Picnic Day with a tasty recipe for Berry Swirl Raspberry Popsicles.

Berry Swirl Raspberry Popsicles

Yield: approximately 10 (2.25 ounce) popsicles

• 1 package (6 ounces) Driscoll’s Raspberries
• 2/3 cup granulated sugar (4.7 ounces; 113 grams)
• 1 tablespoon fresh lemon juice (0.5 ounces; 15 grams)
• 2 cups plain Greek yogurt such as 5% Fage (17 ounces; 490 grams)

1. Chop berries.
2. Macerate chopped berries in sugar and lemon juice 30 – 60 minutes or until about 2/3 cups berry syrup has been produced.
3. Strain mixture through fine strainer to separate syrup from berry solids. Do not discard.
4. Place yogurt into a large bowl.
5. Add berry solids.
6. Add syrup.
7. Fold mixture together minimally. Do not overmix; final mixture should look swirled with streaks of white, light pink, dark pink, and berry solids.
8. Divide mixture between popsicle molds.
9. Tap molds on countertop to remove air bubbles.
10. Insert one popsicle stick into each mold as per popsicle mold manufacturer’s instructions.
11. Freeze popsicles 4-6 hours as per popsicle mold manufacturer’s instructions.