Raspberry-yogurt pops
4
Points®
Total time: 4 hr 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Raspberries
3 cup(s)
Banana
1 medium
Fat free raspberry Greek yogurt
6 oz
Reduced fat coconut milk
0.5 cup(s)
Honey
3 Tbsp
Lemon zest
0.5 tsp
Fresh lemon juice
1 Tbsp
Instructions
1
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.
2
In the processor bowl, process the raspberry purée, banana, yogurt, coconut milk, honey, and lemon zest and juice until smooth.
3
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.
4
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.
5
Per serving: 1 ice pop
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