3 - 4
PersonalPoints™ per serving
4 hr 15 min
Who doesn’t love dessert on a stick? These frozen treats take the classic berries-and-cream combo and bring in notes of coconut and lemon. If you don’t own ice pop molds, divide the unfrozen mixture among paper cups and plunge a wooden craft stick into each before freezing.
3 cup(s), or frozen unsweetened raspberries, thawed
1 medium, ripe
Non-fat raspberry Greek yogurt
1 container(s), (6-oz)
Reduced fat coconut milk
Fresh lemon juice
- In a food processor, process the berries until smooth. Set a fine- mesh sieve over a medium bowl. Strain the purée into the bowl, pressing to extract as much juice as possible. Discard the seeds.
- In the processor bowl, process the raspberry purée, banana, yogurt, coconut milk, honey, and lemon zest and juice until smooth.
- Divide the raspberry mixture among 8 ice pop molds. Insert the sticks into the molds. (Or divide the mixture among 8 paper cups. Cover each cup with foil or plastic. Insert a wooden craft stick into each cup.) Freeze until the mixture is firm, at least 4 hours.
- To serve the ice pops, dip the bottom of each mold into hot water for about 10 seconds to loosen the ice pop. Remove the ice pops from the molds.
- Per serving: 1 ice pop