Raspberry-Banana-Yogurt Freezer Pops
Prep
10m
Cook
5m
Total
6h 45m
Get your fruit fix year around with a pop that calls for fresh or frozen raspberries, a banana, low-fat yogurt, and a little honey, for sweetness. It's perfect for a post-dinner treat or an afternoon snack any day of the year.
Ingredients
10 servingsSteps
Process yogurt and banana in a blender 30 seconds or until smooth. Bring raspberries and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2-oz) pop molds. Top with raspberry mixture, and swirl, if desired. Top with lid of pop mold, and insert craft sticks leaving 1 1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 140kcal 7%
-
Fat 2g 3%
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Saturated Fat 1g 5%
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Carbohydrates 28g 9%
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Fiber 2g 8%
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Sugar 24g 48%
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Protein 3g 6%
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Cholesterol 5mg 1%
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Sodium 30mg 1%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries
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