RASPBERRY-YOGURT POPS
Steps:
- In a medium bowl, whisk yogurt and sugar to combine. Transfer 1 cup to a blender and add raspberries; purée until well blended. Strain mixture through a fine sieve into another bowl, pressing to release as much liquid as possible; discard solids.
- Dividing evenly, layer plain and raspberry yogurt mixtures in six 3-ounce ice-pop molds. Insert wooden sticks and freeze until solid, about 4 hours (or up to 1 week). To remove, dip bottom of molds in warm water 2 to 3 seconds.
- Nutrition Information
- (Per Serving)
- Calories: 122
- Fat: 1.4g (0.8g Saturated Fat)
- Protein: 4.4g
- Carbohydrates: 23.8g
- Fiber: 0.5g
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