3 cup(s), or thawed frozen unsweetened raspberries
1 medium, ripe
Yoplait Blended Raspberry fat free Greek yogurt
6 oz, (1 container)
Reduced fat coconut milk
½ tsp, grated
Fresh lemon juice
- Put raspberries in food processor and process until smooth. Pour puree through fine-mesh sieve set over medium bowl, pressing hard to extract as much liquid as possible. Discard seeds.
- Combine raspberry puree, banana, yogurt, coconut milk, honey, and lemon zest and juice in food processor; process until smooth.
- Divide raspberry mixture evenly among 8 ice-pop molds. Insert wooden craft stick into each mold. Cover and freeze until firm, at least 4 hours or up to 1 day.
- To serve, dip bottom of each mold into hot water about 10 seconds to loosen. Remove pops from molds.
- Per serving: 1 ice pop