Recipe information
Yield
makes 6
Ingredients
2 cups plain low-fat yogurt
1/2 cup sugar
1/2 cup frozen raspberries (about 3 ounces)
Preparation
Step 1
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.
Step 2
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
Step 3
(Per Serving)
Step 4
Calories: 122
Step 5
Fat: 1.4g (0.8g Saturated Fat)
Step 6
Protein: 4.4g
Step 7
Carbohydrates: 23.8g
Step 8
Fiber: 0.5g
