Makes 6 pops 


1 cup Greek vanilla yogurt 

¼ cup of heavy cream 

½ cup of water 

1 cup of raspberries 

1 cup of blueberries 

1 Tbsp of fresh orange juice & 1 tsp orange zest for puree and 1 Tbsp of orange juice and 1 tsp of zest for yogurt base 

1 tsp vanilla extract 

1 Tbsp of sugar 

3 Madeleines crushed to form cookie pop bottom 


1) To make the raspberry & blueberry purée, in a medium sized saucepan, stir together raspberries, blueberries, water, sugar, orange juice, and zest. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook, stirring, until the berries have broken down and the mixture has slightly thickened in consistency, about 10 minutes. Remove from heat and let cool for 30 minutes. Transfer mixture to a blender and process until smooth. 

2) In a medium bowl, whisk together yogurt, cream, orange juice and vanilla until well combined for the yogurt base. 

3) Fold fruit purée into yogurt base to create swirl effect and pour evenly between six popsicle molds, crumble ½ Madeleines for each mold and push down slightly into popsicles, add a popsicle stick to each mold and freeze until solid, at least 4 hours. To unmold, run the popsicle tray under hot water for 1-2 minutes.