SmartPoints® value per serving
4 hr 15 min
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).
3 cup(s), or thawed frozen unsweetened raspberries
1 medium, ripe
Non-fat raspberry Greek yogurt
Reduced fat coconut milk
½ tsp, grated
Fresh lemon juice
- In a food processor, process berries until smooth. Pour purée through a fine-mesh sieve set over a medium bowl, pressing hard to extract as much liquid as possible. Discard seeds.
- In food processor, process raspberry purée, banana, yogurt, coconut milk, honey, and lemon zest and juice until smooth.
- Into 8 ice-pop molds, evenly divide raspberry mixture. Into each mold, insert a wooden craft stick. Cover and freeze until firm, at least 4 hours.
- To serve, dip bottom of each mold into hot water about 10 seconds to loosen. Remove pops from molds.
- Per serving: 1 ice pop