Chocolate-Raspberry Frozen Yogurt Pops
Puree raspberries, yogurt and sugar to taste in a food processor until smooth.Advertisement
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. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
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.
1/2 nonfat milk, 1/2 other carbohydrate