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Raspberry-Yogurt Pops

Recipe information

  • Yield

    makes 6

Ingredients

2 cups plain low-fat yogurt
1/2 cup sugar
1/2 cup frozen raspberries (about 3 ounces)

Preparation

  1. Step 1

    In a medium bowl, whisk yogurt and sugar to combine. Transfer 1 cup to a blender and add raspberries; purée until well blended. Strain mixture through a fine sieve into another bowl, pressing to release as much liquid as possible; discard solids.

    Step 2

    Dividing evenly, layer plain and raspberry yogurt mixtures in six 3-ounce ice-pop molds. Insert wooden sticks and freeze until solid, about 4 hours (or up to 1 week). To remove, dip bottom of molds in warm water 2 to 3 seconds.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 122

    Step 5

    Fat: 1.4g (0.8g Saturated Fat)

    Step 6

    Protein: 4.4g

    Step 7

    Carbohydrates: 23.8g

    Step 8

    Fiber: 0.5g

Everyday Food: Light
TagsFruit DessertDessertFrozen DessertPopsicleRaspberryBerryFruitYogurtDairyNut FreeGluten FreeVegetarian5 Ingredients or FewerEasyMake AheadNo-CookFood ProcessorBlenderSummerCookbooks
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