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Raspberry-Yogurt Pops

3
Total Time
4 hr 15 min
Prep
15 min
Serves
8
Difficulty
Easy

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

Notes

Don't have ice-pop molds? Use 8 wax-coated paper cups and wooden craft sticks. Fill the cups with the berry mixture and cover tightly with foil; poke the sticks through the foil (this will help keep the sticks upright while the mixture freezes).

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