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Chocolate chips add a sweet counterpoint to these tangy bright-pink raspberry pops. Strawberries would work equally well.
Ingredients:
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2 cups fresh or frozen raspberries
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2 cups nonfat or low-fat plain yogurt, preferably Greek-style (see Note)
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3-5 tablespoons sugar
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1/2 cup mini chocolate chips
Directions:
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Puree raspberries, yogurt and sugar to taste in a food processor until smooth.
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Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time.
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Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Tips & Notes
Make Ahead Tip: Freeze for up to 3 weeks.
Equipment: Ten 3-ounce (or similar-size) freezer-pop molds
Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.
Nutrition
Per serving: 87 calories; 3 g fat ( 2 g sat , 1 g mono ); 0 mg cholesterol; 13 g carbohydrates; 5 g protein; 2 g fiber; 18 mg sodium; 69 mg potassium.
Carbohydrate Servings: 1
Source: eatingwell.com