Raspberry-yogurt pops

3
3
3
Smartpoints value per serving
Total Time
4 hr 15 min
Prep
15 min
Serves
8
Difficulty
Easy
These yogurt pops are super-easy to make and taste far better (and are much healthier!) than the store-bought treats. Simply process raspberry purée, bananas, Greek yogurt, coconut milk, honey, and lemon zest and juice in a food processor until smooth. Pour into ice-pop molds and freeze; that's all it takes! You can let them hang in the freezer for a few days so you can always have dessert on hand. Don't have ice-pop molds? You can use eight wax-coated paper cups and wooden craft sticks instead. Fill the cups with the berry mixture and cover tightly with foil, then poke the sticks through the foil (this will help keep the sticks upright while the mixture freezes).

Ingredients

fresh raspberries

3 cup(s), or thawed frozen unsweetened raspberries

banana(s)

1 medium, ripe

Yoplait Blended Raspberry fat free Greek yogurt

6 oz, (1 container)

reduced fat coconut milk

½ cup(s)

honey

3 Tbsp

lemon zest

½ tsp, grated

fresh lemon juice

1 Tbsp

Instructions

  1. 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.
  2. Combine raspberry puree, banana, yogurt, coconut milk, honey, and lemon zest and juice in food processor; process until smooth.
  3. 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.
  4. To serve, dip bottom of each mold into hot water about 10 seconds to loosen. Remove pops from molds.
  5. Per serving: 1 ice pop

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