These pops are like a frozen Bellini, except the peach puree is swapped for raspberry in this frozen dessert recipe. Feel free to use leftover Prosecco here--the bubbles don't make it through the freezing process, but the flavor is delicious.

Nancy Baggett
Source: EatingWell Magazine, July/August 2016

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mash raspberries with a fork in a 2-quart microwave-safe bowl. Stir in sugar and 6 tablespoons water. Cover with plastic wrap and poke a few holes in the top. Microwave on High for 1 1/2 minutes. Stir, then microwave, covered, on High for 1 minute more. Uncover and let cool for 10 minutes.

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  • Strain and press the mixture through a fine-mesh sieve into a bowl, then transfer to a 4-cup measuring cup. Stir in Prosecco, lemon zest, lemon juice and enough water to yield 2 1/4 cups.

  • Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.

Tips

Make Ahead Tip: Freeze for up to 1 month.

Nutrition Facts

86 calories; protein 0.6g 1% DV; carbohydrates 18.1g 6% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 14.5g; fat 0.3g; saturated fatg; cholesterolmg; vitamin a iu 13.9IU; vitamin c 12.6mg 21% DV; folate 9.4mcg 2% DV; calcium 11.5mg 1% DV; iron 0.3mg 2% DV; magnesium 9.4mg 3% DV; potassium 66.8mg 2% DV; sodium 1mg; thiaminmg 1% DV; added sugar 13g.